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Gingerbread, Swiss

Take one and a half pounds of flour, six ounces of skinned almonds, one pound of warm honey, one ounce of ground coriander-seeds, one ounce of ground ginger, half an ounce of ground cinnamon, half an ounce of ground cloves, half a gill of orange-flower water, and one ounce of carbonate of soda. Work all these (except the almonds) into an elastic paste; allow it to rest till the next day, covered over in a cold place. Then roll it out, place the whole almonds in rows upon the paste, roll it up, and bake it in a long-shaped buttered tin mould. Probable cost, 2s.