Almond Pudding No 3 Recipe
Two small wine glasses of rose-water, one ounce of isinglass, twelve
bitter almonds, blanched and shred; let it stand by the fire till the
isinglass is dissolved; then put a pint of cream, and the yolks of six
eggs, and sweeten to the taste. Set it on the fire till it boils; strain
it through a sieve; stir it till nearly cold; then pour it into a mould
wetted with rose-water.
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