TO-DAY’S RECIPE.
Steamed Almond Pudding. Ingredients; fib ground almonds 4 tablespoonsful sugar 2oz shelled almonds A good handful small stoneless raisins candied peel 2 eggs Sweet biscuits. Put the grouncl almonds into a bowl and mix in the sugar. Scald, blanch and chop the whole almonds, and add them with the raisins and finely-shredded peel. Beat up the eggs and mix these in. Pound some sweet biscuits xo a verj’’ fine powder and add a little to the mixture—just enough to make it firm but not too stiff, as the eggs also stiffen it after setting. Turn into a greased basin and steam for about an hour. Turn out and serve hot.
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Bibliographic details
Star (Christchurch), Volume XLIV, Issue 146, 22 June 1931, Page 11
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112TO-DAY’S RECIPE. Star (Christchurch), Volume XLIV, Issue 146, 22 June 1931, Page 11
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