954. How To Make An Almond Pudding

Pound in your mortar a quarter of a pound of sweet almonds, add a table-spoonful of water when you are pounding, take it out of the mortar; have ready broken seven eggs, leaving out five of the whites, add a quarter of a pound of sifted sugar, mix all lightly together; cut in small dice a little candy, orange, and lemon peel, butter and paper a plain mould, or one that will open; bake it in a moderate oven.

Mix a pound of grated bread, a nutmeg, half a pound of butter, and the yolks of six eggs; boil a pint of cream slightly coloured with saffron, put in the eggs and a little flour, knead it well, then add a pound of blanched sweet almonds pounded with a little rose-water; beat the ingredients till well mixed, and boil for half an hour in a buttered cloth.

956. Baked Almond Podding

Take four ounces of crumbs of bread, slice or grate into a pint and a half of cream.; beat, half a pound of blanched almonds to a paste with, two spoonfuls of orange flower water; beat up the whites of eight eggs and the yolks of four; mix all these well, add a quarter of a pound of loaf sugar, and stir in three ounces of melted butter,' put it over the fire and keep stirring until it becomes thick, place a sheet of paper at the bottom of a dish, pour in the mixture, and bake half an hour.

Put a pound of butter with three quarters of a pound of powdered sugar into a saucepan; when melted and well mixed add the yolks of fifteen eggs beaten, colour and flavour it with candied orange beaten to a paste. Fill with the above a dish lined with paste, place a crust over, and bake in a slow oven.