Recipe Manuscript

To Make An Almond Pudding

Name: To Make An Almond Pudding
Prep time: PTPT45M
Cook time: PTPT1H30M
Yield: 12
Cuisine: European
Ingredients: 340g blanched almonds; 2-3 tablespoons rose water; 340g granulated sugar; 14g ground mace (or to taste); 6 eggs (whole or separated); 900g unsalted butter (or 900g beef suet as substitute); 480ml heavy cream; 320g white bread, grated (about 8 bread rolls or 'manchetts'); 1 whole nutmeg, grated; Optional: additional sugar or rose water for serving

1675

From the treasured pages of Medicinal and cookery recipes by John King

Written by John King

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1675

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make An Almond Pudding

"Take 3 quarters of a pound of Almonds and blance them and beat them so fine as you can as you shall thincke sufficient by your taste, you must put in some of your rose water into your Almonds when you beate them to keepe them from oileing then take 3 quarters of a pound of sugar or somewhat better, halfe an ounce of mace or as much as you shall thincke sufficient by your taste, halfe a dozen of eggs whites and all if you will two pounds of butterr beese sewett a pinte of creame, 8 manchetts grated, on nutmegg & a little grated mingle all these togeather so fill your pudding ropes making them in bignes as you will so seeth them."

Note on the Original Text

This recipe follows the ambiguous, narrative style typical of early modern cookery: quantities are sometimes loosely specified ('as much as you shall thincke sufficient by your taste'), and cooking times or temperatures are inferred from experience, not stated directly. Spelling is non-standard ('beeze sewett' for 'beef suet', 'manchetts' for bread rolls). The lack of step-by-step guidance speaks to a confidently skilled reader, familiar with these techniques, and also signals the oral tradition underpinning much historical cookery writing.

Modern Kitchen Interpretation

Recipe's Origin

Medicinal and cookery recipes by John King - Click to view recipe in book

Title

Medicinal and cookery recipes by John King (1675)

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

Writer

John King

Era

1675

Publisher

Unknown

Background

A delightful journey into the kitchens of the 17th and early 18th centuries, this collection, attributed to John King, brims with time-honored recipes, culinary wisdom, and flavors that once graced historic tables.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This almond pudding recipe is drawn from an English manuscript cookbook compiled between approximately 1625 and 1725, attributed to the King family. In this period, elaborate almond-based confections and puddings were fashionable at aristocratic tables. Ingredients like almonds, rose water, and spices spoke of global trade and luxury, marking the status of the household. The reference to 'manchetts' (fine white bread) and 'pudding ropes' illustrates how this recipe bridges late medieval traditions with more modern pudding techniques. The recipe existed in a world before baking powder and even before what we consider today as standardized baking, relying on rich cream, eggs, and slow boiling for structure.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks would use a heavy mortar and pestle to grind blanched almonds, aided by a little rose water to prevent oil separation. Bread would be grated by hand, and all ingredients mixed in large wooden bowls. The 'pudding ropes' likely refer to clean, strong cloths tied off with string, forming a sausage shape for boiling. A large cauldron or pot of simmering water on the hearth would be essential for poaching the pudding until set.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

45 mins

Cook Time

1 hr 30 mins

Servings

Ingredients

12 oz blanched almonds
2-3 tablespoons rose water
12 oz granulated sugar
0.5 oz (2 tablespoons) ground mace (or to taste)
6 eggs (whole or separated)
2 pounds (4 sticks) unsalted butter (or 2 pounds beef suet as substitute)
2 cups heavy cream
11 oz white bread, grated (about 8 bread rolls or 'manchetts')
1 whole nutmeg, grated
Optional: additional sugar or rose water for serving

Instructions

Begin by blanching 12 ounces of almonds (removing their skins) and then grinding them as finely as possible.
To prevent the almonds from turning oily, add a splash (about 2-3 tablespoons) of rose water during grinding.
Once the almonds are finely ground, mix in 12 ounces of granulated sugar and about 0.5 ounce (2 tablespoons) of ground mace, though you may adjust to taste.
Crack in 6 eggs (you may use whole eggs or separate the whites if you wish), followed by 2 pounds (4 sticks) of unsalted butter or, as a substitute, 2 pounds of beef suet (rendered or shredded, if you wish to be more historically faithful).
Pour in 2 cups of heavy cream and add about 8 grated white bread rolls (manchetts) – or roughly 11 ounces of day-old white bread grated into crumbs.
Finally, grate in one whole nutmeg and a pinch more if you like it spicy.
Mix the ingredients thoroughly until you have a soft, dense mixture.
Traditionally, the mixture would be packed into cleaned, greased pudding cloths or casings (the 'pudding ropes') to create thick sausages.
Tie them off securely.
Bring a large pot of water to a simmer and gently poach the puddings for at least 1 to 1.5 hours (depending on thickness), until firm.
Cool slightly before removing from the cloths and slice to serve, optionally with a dusting of sugar or extra rose water.

Estimated Calories

880 per serving

Cooking Estimates

Preparing this pudding takes some time, mainly due to grinding the almonds and mixing the ingredients. Cooking happens by poaching the prepared puddings for about 1 to 1.5 hours until firm. Each serving is rich and filling, so the recipe makes enough for a group.