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Recipes from American Cookery
 by Amelia Simmons (1796)

PUDDINGS
A Cream Almond Pudding

Boil gently a little mace and half a nutmeg (grated) in a quart cream; when cool, beat 8 eggs, strain and mix with 8 spoons flour, one quarter of a pound almonds; settled, add one spoon rose-water, and by degrees the cold cream and beat will together; wet a thick cloth and flour it, and pour in the pudding, boil hard one and a half hour, take out, pour over it melted butter and sugar.

 

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