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Dessert

Almond Pudding

A baked pudding made with sweet almonds, rice flour, wine, cream, sugar, butter, milk, flour, and eggs.

From an old cookbook · modernised transcription
By Mary Randolph (1762–1828) · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almond Pudding

Ingredients

Directions

Prepare the almonds

  1. Put a pound of sweet almonds in hot water until the skin will slip off them.

  2. Pound the almonds with a little orange flower or rose water to keep them from oiling.

  3. Mix the almonds with four crackers, finely pounded, or two gills of rice flour.

Make the pudding

  1. Add six eggs, a pint of cream, a pound of sugar, half a pound of butter, and four tablespoons of wine.

  2. Put a nice paste in the bottom of your dish, garnish the edges, pour in the pudding, and bake it in a moderate oven.

  3. Beat sixteen eggs.

  4. Add a quart of milk, a nutmeg, half a pound of flour, a pound of melted butter, a pound of sugar, and two gills of wine.

  5. Take care the flour is not in lumps.

Make and serve the pancakes

  1. Butter the pan for the first pancake.

  2. Run the batter as thin as possible.

  3. When coloured, the pancakes are done; do not turn them.

  4. Lay them carefully in the dish, sprinkling powdered sugar between each layer.

  5. Serve them up hot.

Nutrition, whole recipe (rough)

1134Calories
32 gProtein
33 gFat
168 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Wine2 tbsp cooking wine (30ml)25
Nutmeg1 tsp ground (2.2g)12
Almond1 almond (1.2g)7
Waternot in our table0
Pancakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Randolph (1762–1828). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almonds
Provide the main body and rich flavour of the pudding base once pounded.
Eggs
Bind the mixture and help it set as it bakes.
Cream
Adds richness and moisture, giving the pudding a tender texture.
Butter
Adds fat for richness and a tender, moist crumb.
Flour
Gives structure so the batter holds together when baked.
Sugar
Sweetens the pudding and helps it brown at the edges.

The step that matters

Take care the flour is not in lumps. Lumps of flour do not hydrate evenly in the batter, leaving pockets of raw starch and an uneven, pasty texture in the finished pudding.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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