Blanch and pound fine, with half a give of rose water, six ounces of sweet, and half an ounce of bitter almonds, boil a pint of milk, with a few coriander seeds, a little cinnamon and lemon peel; sweeten it with two ounces and a half of sugar, rub the almonds through a fine sieve, with a pint of cream, strain the milk to the yolks of eight eggs, and the whites of three well beaten; stir it over a fire till it is of a good thickness, take it off the fire, and stir it till nearly cold, to prevent its curdling.