Almond Pudding (with cream)

49 Ain gút mandelmúsß machen
So stosß den mandel fast woll, thú jn jn ain schissel vnnd geúß ain gúten ram daran, nit zúvill, ertreib den mandel fast woll/ das er glat werdt, thú zúcker daran vnnd lasß nit lang sieden, so dú es anrichtst, see zúcker daraúff, so jsts ain herrenmúsß/ 3 vierdúng aúff ain disch.
Das Kuchbuch der Sabina Welserin’

49 To make a good almond pudding
Then pound the almonds well, put them in a bowl and pour good cream therein, not too much. Whip the almond paste very well, so that it becomes smooth, put sugar therein and allow it to cook for a short while. When you serve it sprinkle sugar on top, then it is a lordly pudding. Take three fourths of a pound for a dish.

The text of the original recipe can be found here.

The translation is by Valoise Armstrong, and can be found here.

This is an incredibly simple dish – just three ingredients. However, two of those ingredients are expensive imported ingredients, and must be heavily processed before being used in this dish. This would indeed make it a “lordly” dish.

This is one of several similar almond dishes in Sabina Welser’s book, where almond meal is combined with a liquid binding agent, sometimes gently cooked, other times not. All these dishes use delicate flavours.

Ingredients

300g almond meal
100g icing sugar
80mL cream
Extra icing sugar, for dusting

Method

  1. Combine the almond meal and icing sugar and mix well.
  2. Add the cream and mix well, so the mixture adheres. You may find the mix is a little stiff – it’s supposed to be.
  3. Spoon the mix into mini muffin trays, and bake in a 120℃ oven for around 20 minutes.
  4. When the puddings are cool, turn onto serving platters and dust with extra icing sugar.
  5. Makes around 12 individual puddings.

Notes

  • I confess I’m not too keen on “pudding” as a translated name for this dish. It fits with the modern interpretation of pudding being a sweet dish; however, in the sixteenth century “pudding” was a term exclusively associated with English cooking. A pudding at this time was a combination of starch and fat, sometimes accompanied with sugar and spices, other times by offal, that was cooked by steaming in a casing (usually intestines). However in the absence of anything else, “almond pudding” is a reasonable name to describe this dish to a modern audience.
  • “Icing Sugar” is the Australian name for “powdered” or “confectioner’s” sugar.  However, these sugars often come with a starch, such as cornstarch, added, to ensure the sugar doesn’t clump in the bag.  In the interests of authenticity, you should try to find pure sugar for medieval cooking where it is specified.  In Australia, we are fortunate in that the sugar with added starch is labelled “Icing Mixture.”

Almond Pudding (Sabina 49)

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2 comments on “Almond Pudding (with cream)

  1. what a fascinating little dish. so simple but i bet tastes good.

    Like

  2. Why did you first combine the sugar and almond meal and then add the cream, when the original does it in the reverse order?

    It says to let it cook for a short while. Are there other recipes in the book that specify cooking time well enough to let us guess what the author would consider short?

    Like

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