Recipe Manuscript

Almond Puddings

Name: Almond Puddings
Prep time: PTPT30M
Cook time: PTPT30M
Yield: 12
Cuisine: European
Ingredients: 225 grams blanched almonds; 1 liter heavy cream; 6 eggs (whites and yolks); 900 grams beef suet (or mix of unsalted butter and available suet); 100 grams beef marrow (or extra suet as substitute); Granulated sugar to taste (approx. 100-150 grams); Pinch of fine salt (approx. 2 grams); 0.1 gram ambergris (substitute: drop of orange blossom water, or omit entirely); Natural sausage casings (hog or sheep, as available)

1687

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1687

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Almond Puddings

"Take halfe a pound of Almonds, a full quart of cream boyld and cold again, six Eggs whites and yolks two pounds of beef suet and some Marrow sugar and salt to your tast 4 gr: of Amber-greece, fill your Gutts and boyl them"

Note on the Original Text

Early modern English recipes were written for experienced cooks, omitting step-by-step specifics and assuming knowledge of ingredient handling and technique. Quantities are often vague, guided by taste and experience—'boyld and cold again,' for example, meant to simmer and cool the cream. Unfamiliar terms like 'Amber-greece' (ambergris) and 'Gutts' (casings) are used. Spellings and punctuation vary freely, reflecting the era’s evolving written English. The recipe’s brevity and focus on essentials highlight the trust placed in the cook’s skill and judgment.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1687)

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

Writer

Unknown

Era

1687

Publisher

Unknown

Background

A charming culinary manuscript from the late 17th century, brimming with recipes that blend hearty tradition and a dash of Restoration-era flair. Perfect for those seeking a taste of historic feasts and flavorful ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from an English manuscript compiled between 1679 and 1694, a period when pudding was a term for any savory or sweet mixture boiled in a casing. Almonds, cream, and eggs were considered luxurious, with suet and marrow providing richness. Ambergris, a rare aromatic ingredient from sperm whales, was a status symbol and used for its musky sweetness, echoing the extravagant tastes of elite households. Recipes such as this were typical of festive tables, where the line between sweet and savory—dairy, meat, and sugar mingled—was joyfully blurred.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, a sturdy mortar and pestle served to grind almonds into a paste. A pot over a hearth was essential for boiling cream and the finished puddings. Cleaned animal intestines provided the natural casing, stuffed by hand or with a horn funnel. Heavy knives, wooden bowls, and linen cloths would be at hand, all the work carried out on a wooden trestle table in the kitchen’s warm heart.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

30 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

8 ounces blanched almonds
1 quart heavy cream
6 eggs (whites and yolks)
2 pounds beef suet (or mix of unsalted butter and available suet)
3.5 ounces beef marrow (or extra suet as substitute)
Granulated sugar to taste (approx. 3.5-5 ounces)
Pinch of fine salt (approx. 0.07 ounces)
0.004 ounces ambergris (substitute: drop of orange blossom water, or omit entirely)
Natural sausage casings (hog or sheep, as available)

Instructions

Begin by blanching and finely grinding 8 ounces of almonds.
Gently bring 1 quart of heavy cream almost to a boil, then set aside to cool.
Meanwhile, melt 2 pounds of beef suet (or substitute with a mix of unsalted butter and suet for availability) and scrape out about 3.5 ounces of beef marrow (or use extra suet if marrow is hard to find).
Lightly beat 6 eggs, using both yolks and whites.
In a large bowl, mix together the ground almonds, cooled cream, eggs, melted suet, and marrow.
Sweeten the mixtuer with granulated sugar and add a pinch of salt to your likng.
For the essential historical touch, incorporate a very small pinch (about 0.004 ounces) of ambergris (extremely rare today—substitute with a drop of orange blossom water or omit).
Stuff this mixture into cleaned and prepared sausage casings (via a piping bag or funnel).
Gently boil the filled "puddings" in simmering water until set, about 20-30 minutes.
Serve warm.

Estimated Calories

600 per serving

Cooking Estimates

You will spend about 30 minutes getting everything ready and about 30 minutes cooking. This recipe makes about 12 servings. Each serving has around 600 calories, mostly from the cream, suet, butter, and almonds.

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.