Almond Pudding Recipe

Turn boiling water on three-quarters of a pound of sweet almonds. Let

them remain in it till the skins will slip off easily--rub the skins off

with a dry cloth. When they are perfectly dry, pound them fine, with a

table-spoonful of rosewater. Beat six eggs to a froth, then mix them

with four table-spoonsful of powdered sugar--put them into a quart of

milk, with three table-spoonsful of pounded crackers, a quarter of a

pound of melted butter, four ounces of citron, and the pounded almonds.

Line a pudding dish with pastry, put round it a rim of puff paste, turn

in the pudding, and bake it about half an hour. The pudding should be

eaten cold.

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