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Albemarle Pudding

Take a quarter of a pound of sweet and three or four bitter almonds; blanch and pound them, being careful not to let them oil. Beat four eggs and add to them their weight in sifted sugar; whisk them over the fire till the sugar is melted, then pour them out at once; let them get cold, and then stir in the almond paste. Beat altogether to a froth, and while in this state put the mixture into a well-oiled tin, and bake immediately. Time to bake, half an hour. Sufficient for four or five persons. Probable cost, 1s.