Recipe Manuscript

Allmond Puding

Name: Allmond Puding
Prep time: PTPT30M
Cook time: PTPT40M
Yield: 8
Cuisine: European
Ingredients: 450g blanched almonds; 2 tablespoons rose water; 950ml heavy cream; 1 whole nutmeg, pricked with holes; 1-2 blades of mace; 1 cinnamon stick; 90g grated white bread (about half a small loaf); 5 egg yolks; 2 egg whites; Pinch salt; 60g granulated sugar; 15ml sweet wine (sherry or madeira); 5g candied orange peel, finely chopped; 5g glacé citron, finely chopped; Optional: tiny pinch (less than 1g) ambergris (omit or use a drop of vanilla extract as a substitute); 6 pieces of beef marrow (or 90g unsalted butter as a substitute)

1693

From the treasured pages of Receipt book of Jane Staveley

Written by Jane Staveley

Renaissance (1400 - 1700)European Advanced Dessert

Original Recipe • 1693

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Allmond Puding

"Take a pound of blanched Allmonds beaten fine with Rose water, boyl a quart of Cream with a nutmeg prickld full of holes, mace & Cinamon, when ye cream boyls fast take out ye spice, & put half a penny loaf grated, set it stand till tis pritty cold, then put in ye Allmonds, with five yolks of egges, & too whites, a little salt, & some suger, & a little sack, ambergreice candied orange peel & cittrone & ye marrow of six bones then Bake it."

Note on the Original Text

The recipe is written in the concise, flowing prose typical of late 17th-century English manuscripts, often blending instructions with ingredient lists. Spelling is variable ('Allmonds' for almonds, 'boyl' for boil), reflecting non-standardized language and phonetic practice of the time. Measures are approximate or based on contemporary objects (‘penny loaf’), expecting the cook's experience to guide them. Instructions assume familiarity with kitchen processes, so details like precise temperatures are absent, and quantities like sugar or salt are adjusted to taste by the cook.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Jane Staveley - Click to view recipe in book

Title

Receipt book of Jane Staveley (1693)

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

Writer

Jane Staveley

Era

1693

Publisher

Unknown

Background

Step into the flavorful annals of the 17th century with Jane Staveley’s delightful culinary collection. Brimming with time-honored recipes and refined instructions, this book offers a sumptuous glimpse into the kitchens of yesteryear—where classic techniques met noble tastes and every dish was a celebration of ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the late 17th century kitchen of Jane Staveley, dating between 1693 and 1694. Almond and cream puddings such as this were prized among the English gentry for their richness and fragrant flavors, drawing on both courtly and continental influences. The recipe is an early example of what we now think of as baked pudding: a delicate, custard-like sweet made with eggs, dairy, bread, and aromatics. Many of the ingredients, like rose water and candied peels, were considered luxurious, while beef marrow underscores the period’s fondness for animal fats in desserts.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have used a large mortar and pestle for pounding almonds with rose water, a heavy saucepan (probably copper or brass) for boiling the cream and spices, and a grater for preparing the bread. The pudding would have been baked in an earthenware or metal dish in a wood-fired oven, with coals above and below the baking vessel to ensure gentle, even cooking. Metal spoons and sieves, along with cloths for straining, would have been essential for preparing the custard.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

40 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

1 pound blanched almonds
2 tablespoons rose water
1 quart heavy cream
1 whole nutmeg, pricked with holes
1-2 blades of mace
1 cinnamon stick
3 ounces grated white bread (about half a small loaf)
5 egg yolks
2 egg whites
Pinch salt
1/4 cup granulated sugar
1 tablespoon sweet wine (sherry or madeira)
2 teaspoons candied orange peel, finely chopped
2 teaspoons glacé citron, finely chopped
Optional: tiny pinch (less than 1/4 teaspoon) ambergris (omit or use a drop of vanilla extract as a substitute)
6 pieces of beef marrow (or 6 tablespoons unsalted butter as a substitute)

Instructions

Begin by blanching 1 pound of almonds and grinding them finely with a little rose water to make a fragrant almond paste.
In a saucepan, bring 1 quart of heavy cream to a boil along with a whole nutmeg pricked with holes, one or two pieces of mace, and a stick of cinnamon.
Once the cream has boiled and taken on the spices’ aroma, remove the spices.
Stir in 3 ounces of finely grated white bread (about half a small loaf) and allow the mixture to cool until it is just warm.
Fold in the almond paste, then add five egg yolks and two egg whites (about 7 large eggs separated), a pinch of salt, about 1/4 cup sugar, and a generous tablespoon (1 tablespoon) of sweet wine (such as sherry or madeira).
For a truly authentic touch, add a small pinch of grated candied orange peel, chopped glacé citron, and (optional) a tiny hint of ambergris if available (otherwise omit).
Fresh beef marrow from six bones, cleaned and cut into small pieces, is also stirred in (or substitute with 6 tablespoons of unsalted butter if marrow is unavailable).
Pour into a buttered baking dish and bake at 340°F until just set and lightly golden.

Estimated Calories

540 per serving

Cooking Estimates

It takes about 30 minutes to prepare the ingredients, including grinding the almonds and infusing the cream. Baking takes about 40 minutes. This recipe makes 8 servings, each with about 540 calories.

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.