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Simple Almond Pudding Cooking Recipe

Below is the quick and easy cooking recipe for Almond Pudding.

Turn boiling water on three-quarters of a pound of sweet almonds. Let them remain in it till the skins will slip off easily—rub the skins off with a dry cloth. When they are perfectly dry, pound them fine, with a table-spoonful of rosewater. Beat six eggs to a froth, then mix them with four table-spoonsful of powdered sugar—put them into a quart of milk, with three table-spoonsful of pounded crackers, a quarter of a pound of melted butter, four ounces of citron, and the pounded almonds. Line a pudding dish with pastry, put round it a rim of puff paste, turn in the pudding, and bake it about half an hour. The pudding should be eaten cold.


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