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ALMOND PUDDING. No. 2.
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use the remaining four whites of eggs for a meringue for the top.
✨ Vintage Recipe
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use the remaining four whites of eggs for a meringue for the top.
Preserved exactly as written in the original source
Steep four ounces of crumbs of bread, sliced, in one and one-half pints of cream, or grate the bread
beat half a pound of blanched almonds very fine till they become a paste, with two teaspoonfuls of orange-flower water
beat up the yolks of eight eggs and the whites of four
mix all well together
put in a quarter of a pound of loaf sugar and stir in three or four ounces of melted butter
put it over the fire, stirring it until it is thick
lay a sheet of paper at the bottom of a dish and pour in the ingredients
bake half an hour
Use the remaining four whites of eggs for a meringue for the top
Modern guidance to help you succeed with this vintage recipe
Soaking bread crumbs in cream creates a custard base that sets through egg protein coagulation when heated. The ground almonds provide structure and richness, while their oils emulsify with the eggs and cream. Heating the mixture before baking (tempering) partially cooks the eggs, creating a smoother texture and reducing baking time. The meringue topping provides textural contrast through protein denaturation, where egg whites set into a stable foam when baked.
The almond paste can be prepared up to 2 days ahead and stored covered in the refrigerator. The bread can be soaked in cream up to 4 hours ahead and refrigerated. The complete pudding base can be prepared through step 6, cooled, covered, and refrigerated for up to 24 hours before baking; bring to room temperature for 30 minutes before proceeding.
Store covered in the refrigerator for up to 3 days. The meringue will weep and soften over time. Best served within 24 hours. Can be served chilled or brought to room temperature for 30 minutes before serving. Do not freeze, as the custard texture will break down.
AI-generated tips from Chef Cecil's culinary database
The almond paste can be prepared up to 2 days ahead and stored covered in the refrigerator. The bread can be soaked in cream up to 4 hours ahead and refrigerated. The complete pudding base can be prepared through step 6, cooled, covered, and refrigerated for up to 24 hours before baking; bring to room temperature for 30 minutes before proceeding.
Store covered in the refrigerator for up to 3 days. The meringue will weep and soften over time. Best served within 24 hours. Can be served chilled or brought to room temperature for 30 minutes before serving. Do not freeze, as the custard texture will break down.
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