WALNUT PUDDING
- 16 walnuts
- 1 oz. (1 heaping tablespoonful) butter
- 1 teaspoonful almond extract
- ½ teaspoonful vanilla extract
- Pinch salt
- 2 heaping tablespoonfuls browned bread crumbs
- 1 pint (2 cups) milk
- 3 eggs
Blanch the walnuts, then chop them finely, and mix with the bread crumbs; put them into a fireproof dish with the milk, and allow to boil up; then simmer for ten minutes.
Remove from the fire, and when cool stir in the yolks of the eggs one by one, add the salt, extracts, and the sugar; mix thoroughly. Beat up the whites to a stiff froth, and fold them in gently.
Bake for half an hour in a moderate oven.