Blanch, dry, and beat to the smoothest possible paste, half a pound of fresh Jordan almonds and five or six bitter ones; and moisten them as they are done with a few drops of water, or a little white of egg, to prevent their oiling. Add to them in very small portions at first, or they will be lumpy, the yolks of seven fresh eggs, and the whites of two well beaten; then throw in gradually four ounces of pounded and gifted sugar, and whisk the mixture thoroughly until it looks very light; next, strew in, continuing the whisking, four ounces of fine breadcrumbs, and the grated rind of a lemon; and last of all, add four ounces of just-liquid butter, which must, by no means, be heated more than enough to dissolve it, and which must be poured in by slow degrees, and beaten thoroughly to the other ingredients, until there is no appearance of it left. Butter thickly a pint and a half mould, shake fine bread-crumbs thickly and equally over it, half fill it very gently with the pudding-mixture, and place lightly upon this a layer of apricot-jam; put the remainder of the pudding carefully upon it, lay a buttered paper over the mould, then close it, or should there be no cover, tie a cloth securely round it, and boil the pudding a full hour.
Serve it with German, or common sweet wine sauce.
Jordan, or sweet almonds, 1/2 lb.; bitter ones, 5 or 6; yolks of 7 eggs, whites of 2; pounded sugar, 4 ozs.; bread-crumbs, 4 ozs.; lemon-rind, 1; butter, 4 ozs.; apricot-marmalade, 1 jarful: full hour.