Jewish Almond Pudding Recipe

From LoveToKnow Recipes

Instructions
  1. Put 4 ounces of sweet almonds, and 3 bitter ones, into a saucepan of cold water.
  2. Heat it gradually, and when too hot to bear the fingers, put the almonds into a basin, slip off the skins, and throw them at once into cold water.
  3. Dry them well, and pound them in a mortar until they form a smooth paste; drop 1 teaspoon of cold water over them two or three times to prevent them oiling.
  4. Mix with them 4 ounces of powdered loaf sugar, and add 2 tablespoons of rose-water, together with the yolks of 4, and the whites of 3, eggs well beaten.
  5. Stir briskly for ten minutes, pour into a well-oiled mould, and bake in a quick oven.
  6. Turn the pudding out of the dish before serving, and pour round it a thick syrup, flavored with the rind and juice of 1 lemon, and colored with cochineal.
  7. Time, half an hour to bake.
  8. Stewed apples may be added with the almond when making the batter.

 




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