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Almond Pudding, Jewish

Put four ounces of sweet almonds, and three bitter ones, into a saucepan of cold water. Heat it gradually, and when too hot to bear the fingers put the almonds into a basin, slip off the skins, and throw them at once into cold water. Dry them well, and pound them in a mortar until they form a smooth paste; drop a tea-spoonful of cold water over them two or three times to prevent them oiling. Mix with them four ounces of powdered loaf sugar, and add two table-spoonfuls of rose-water, together with the yolks of four, and the whites of three, eggs well beaten. Stir briskly for ten minutes, pour into a well-oiled mould, and bake in a quick oven. Turn the pudding out of the mould before serving, and pour round it a thick syrup, flavoured with the rind and juice of a lemon, and coloured with cochineal. Time, half an hour to bake. Probable cost, 10d. Sufficient for three or four persons.