Princess Pudding Recipe

Melt two and a half ounces of butter in a quarter of a cup of rich milk

over the fire, stir an ounce and a half of flour into half a cup of milk

and add to the boiling milk, stirring constantly until it becomes a

smooth paste and no longer adheres to the pan. Remove from the fire;

when cold stir in one good ounce of sugar, an ounce of almonds blanched

and pounded very fine with a dozen cardamom seeds, three well beaten

eggs, a little at a time, half a teaspoonful of almond extract. Beat

well, turn into a buttered pudding mould sprinkled with fine bread

crumbs, set the mould covered in a pan of boiling water in the oven, and

if the mould has a pipe in the center bake from thirty to thirty-five

minutes. Turn it out and serve immediately with a fruit or wine sauce.

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