Steep six bitter almonds bruised, and the peel of a lemon (pared very thin) in a pint of milk on the stove, at almost boiling point, until the flavor is well drawn out; add one ounce of gelatine and a pinch of salt; stir till gelatine is dissolved; strain and return to the saucepan; add half a pint of thick cream and five ounces of sugar; let it all just boil; stir in quickly the yolks of six eggs well beaten; set the saucepan in boiling water and stir till thick, but be careful not to let the eggs curdle; pour it out and stir till nearly cold; then mix two and a half ounces of candied cherries, and two ounces of citron cut small; or three ounces of preserved ginger, and one ounce of pistache nuts blanched; pour the pudding into an oiled mould and pack in ice. If ginger is used, serve the ginger syrup as a sauce; if cherries, use cherry syrup or currant jelly mixed with syrup for sauce; boil together half a cup of water and a cup of sugar to make the syrup.