Almond Pudding No 1 Recipe

Blanch half a pound of sweet almonds, with four bitter ones; pound them

in a marble mortar, with two spoonfuls of orange-flower water, and two

spoonfuls of rose-water; mix in four grated Naples biscuits, and half a

pound of melted butter. Beat eight eggs, and mix them with a pint of

cream boiled; grate in half a nutmeg, and a quarter of a pound of sugar.

Mix all well together, and bake it with a paste at the bottom of the

dish.

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