ALMOND PUDDING.
251. Half a pound of butter,
Half a pound of sugar,
Five eggs,
Six ounces of sweet almonds,
Two ounces of bitter almonds,
Half a gill of rose-water.
Blanch the almonds, pound them in a mortar to a paste with a little rose-water. Stir the butter and sugar to a cream. Whisk the eggs, mix all the ingredients together, line your pie plates with paste, fill them, and bake them as directed for other puddings.