Almond Puddings

Dessert, Pudding, 17th century, English

Main Ingredients: Almonds

From Elinor Fettiplace's Receipt Book

Take a pound of almonds blanch them in cold water, then beat them verie smale, then put to the some crums of white bread, and the yelks of six eggs and some rose water and some sugar, and some mace, cut smale, & some thick cream warmed, & some biefe suet, cut smale, mingle all these together, & fill the gutts, & so boile them.