Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half ounces of butter in a quarter of a cup of rich milk over the fire
- a cup of rich milk over the fire
- a cup of milk
- an ounce of almonds blanched
- a teaspoonful of almond extract
- one good ounce of sugar
- three well beaten eggs
Directions
Melt two and a half ounces of butter in a quarter of a cup of rich milk over the fire, stir an ounce and a half of flour into half a cup of milk and add to the boiling milk, stirring constantly until it becomes a smooth paste and no longer adheres to the pan. Remove from the fire; when cold stir in one good ounce of sugar, an ounce of almonds blanched and pounded very fine with a dozen cardamom seeds, three well beaten eggs, a little at a time, half a teaspoonful of almond extract. Beat well, turn into a buttered pudding mould sprinkled with fine bread crumbs, set the mould covered in a pan of boiling water in the oven, and if the mould has a pipe in the center bake from thirty to thirty-five minutes. Turn it out and serve immediately with a fruit or wine sauce.