Recipe Manuscript

An Almond Pudding

Name: An Almond Pudding
Prep time: PTPT20M
Cook time: PTPT50M
Yield: 4
Cuisine: European
Ingredients: 100 g white bread roll (manchet, or substitute with challah/brioche); 250 ml heavy cream; 50 g blanched almonds; 1 tbsp rosewater; 1 egg white; 3 egg yolks; 2 tbsp sugar; 1/2 tsp fresh grated nutmeg; 30 g butter (for sauce and greasing); 1 tbsp flour (for dusting the cloth); Extra sugar for finishing

1650

From the treasured pages of Cookbook of L. Cromwell

Written by L. Cromwell

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1650

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

An Almond Pudding

"Take a manchet & slice into creame & set it ouer the fire tell it be scalded then breake it very smale & beate a handfull of blanched Almonds with a little rosewater then put in one white & 3 yolkes of egges, season it with suger & Nutmegs then butterr ye bag & flower it well tye it up close & in lesse then an houre it will be boiled. then put in some rose. & butterr beaten together on it & scrape on some suger. /-"

Note on the Original Text

Historical recipes like this were written with little punctuation and using period-specific spelling: 'manchet' for bread, 'ouer' for over, 'beate' for beat, etc. There are few precise instructions—quantities and timings are relaxed, as much was assumed knowledge in the kitchen. Directions emphasize process (beating, tying, boiling) rather than temperature or exact timings. Spelling was not standardized, so expect creative variations such as 'egges' and 'suger'.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of L. Cromwell - Click to view recipe in book

Title

Cookbook of L. Cromwell (1650)

You can also click the book image above to peruse the original tome

Writer

L. Cromwell

Era

1650

Publisher

Unknown

Background

Step back into the sumptuous kitchens of the 17th century, where L. Cromwell’s collection stirs up a medley of grand flavors and old English culinary traditions—a true feast for culinary historians and curious cooks alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from the early 1600s, during the time of the English Civil War and the Cromwellian era. Lady Cromwell’s household likely enjoyed such delicate puddings, which were considered both nourishing and refined. Almonds, rosewater, and costly spices like nutmeg were the hallmarks of luxury for those who could afford them. Puddings were a sign of culinary sophistication and experiments with dairy, bread, and imported flavors mark the move towards the rich, custardy puddings we know today.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe would have required a mortar and pestle for grinding the almonds, a pan for heating the cream and bread, and a strong spoon or 'beater' for mashing. The pudding would be boiled in a linen pudding cloth tied securely with string—cooked in a cauldron or large pot over an open hearth. Measuring was often by eye or custom, not by scale.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

50 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3.5 oz white bread roll (manchet, or substitute with challah/brioche)
1 cup heavy cream
1.75 oz blanched almonds
1 tbsp rosewater
1 egg white
3 egg yolks
2 tbsp sugar
1/2 tsp fresh grated nutmeg
2 tbsp butter (for sauce and greasing)
1 tbsp flour (for dusting the cloth)
Extra sugar for finishing

Instructions

Start by slicing about 3.5 ounces of a good-quality white bread roll (a manchet was a fine white bread of the period) and soak it in 1 cup of heavy cream.
Gently warm the mixture over low heat until the bread is soft and has absorbed the cream, but do not let it boil.
Remove from the heat and mash or beat the mixture with a spoon until smooth.
In a separate bowl, finely grind 1.75 ounces of blanched almonds with 1 tablespoon of rosewater until it forms a paste.
Add this to the bread and cream mixture.
Mix in 1 egg white and 3 egg yolks, stirring well.
Season with 2 tablespoons of sugar and a generous grating of nutmeg.
Butter a pudding cloth (or clean kitchen towel or muslin) well, dust with flour, and spoon the mixture into the center.
Tie it up tightly into a secure bundle.
Bring a large pot of water to a boil and immerse your pudding bundle.
Simmer gently for about 45-50 minutes.
Once cooked, carefully remove the pudding, untie, and turn out onto a serving dish.
Melt some butter (about 2 tablespoons) with a splash of rosewater, pour over the pudding, and finish with an extra sprinkle of sugar on top before serving.

Estimated Calories

390 per serving

Cooking Estimates

You'll need about 20 minutes to prepare the ingredients and mix everything together before it goes into the pot. Cooking the pudding takes another 50 minutes. Each serving contains around 390 calories, and this recipe will serve 4 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.