Another Recipe

Take one pound of Jordan and two ounces of bitter almonds; blanch them

in cold water, and beat them very fine in a mortar, adding orange-flower

and rose-water as you beat them to prevent their oiling. Then beat

eighteen eggs, the whites separately to a froth, and the yolks extremely

well, with a little brandy and sack. Put the almonds when pounded into a

dry, clean, wooden bowl, and beat them with your hand extremely light,

with one pound of fine dried and sifted sugar; put the sugar in by

degrees, and beat it very light, also the peels of two large lemons

finely grated. Put in by degrees the whites of the eggs as they rise to

a froth, and in the same manner the yolks, continuing to beat it for an

hour, or until it is as light as possible. An hour will bake it; it must

be a quick oven; you must continue to beat the cake until the oven is

ready for it.

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