Put some butter in a dish to warm. Then beat the yolks of a number of eggs with the whites in a basin, and add gradually a little sifted crushed loaf-sugar, then the butter and half a pound of sweet almonds, blanched and pounded, together with some sifted breadcrumbs. Turn the mixture into a well-buttered saucepan or mould, in layers alternately with apricot jam; tie the mould over with a wet cloth, and boil the pudding in a saucepan of water for an hour and a half. Turn it out onto a dish, pour sweet sauce around, and serve.

Almond And Rice Pudding

Put some milk and a little ground rice into a saucepan to boil; then pour into a basin, and when it is quite cold, mix in some sugar and warmed butter, six yolks and nine whites of eggs, and a few blanched and shred sweet almonds. Put into a buttered dish, and bake until well done. Turn it out onto a dish, cover it with pieces of almond stuck into it, and serve.

Apple And Almond Pudding

Peel and core some cooking apples, put them in a saucepan with a little water, and cook to a pulp. Put this at the bottom of a buttered basin or mould, and let it cool. Put five ounces of blanched almonds into a mortar with an equal weight of crushed loaf-sugar, pounding well and mixing in the yolks of seven eggs, the strained juice and grated rind of a lemon and a little flour to thicken it. When these are well mixed, add the whites of the seven eggs beaten to a froth, turn the whole into the basin or mould over the apples, place in a moderate oven and bake for about half an hour, when the pudding should be of a light brown. Take out when done and turn it onto a dish, serving with sweet sauce.