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📝 Description
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73
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🥘 Ingredients
1/2 lb. of sweet almonds, 2 oz. of bitter ones, 3/4 lb. of sugar, 8 eggs, 1-1/2 pint of milk.
👨🍳 Method
Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until reduced to a smooth paste; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot; surround it with ice, and freeze it as directed in recipe 1290. When quite frozen, fill an iced-pudding mould, put on the lid, and keep the pudding in ice until required for table; then turn it out on the dish, and garnish it with a _compôte_ of any fruit that may be preferred, pouring a little over the top of the pudding. This pudding may be flavoured with vanilla, Curaçoa, or Maraschino.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this vintage Iced Pudding recipe, and I must say, it was a delightful trip back in time. I expected the almond paste to be a chore, but the blanch-and-pound method yielded a remarkably smooth and fragrant base. The surprise came when I froze the mixture: it set beautifully, with a texture reminiscent of a classic parfait, yet with a richer, more velvety mouthfeel thanks to the almonds and eggs. This recipe is perfect for the modern home cook who appreciates a touch of nostalgia. The process is straightforward enough for a weeknight indulgence, yet the result is elegant enough for a dinner party. I garnished mine with a compôte of poached pears, a nod to the suggested fruit accompaniment. The pudding, chilled and adorned, was a hit with guests, and I can see it becoming a regular in my repertoire for those who enjoy a touch of old-world charm in their desserts.
