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ICED PUDDING (another way)

Beat up eight eggs, and add to them twelve ounces of good sugar and a pint and a half of new milk. Pound together in a mortar sweet and bitter almonds, half a pound of the former and two ounces of the latter, which should be blanched, and dried in a clean cloth, then pounded, and put with the other ingredients into a well-lined saucepan. Stir, and let the pudding thicken, but do not let it boil. Strain and put it into the freezing-pot for half an hour, when it should be transferred to an ice-pudding mould, and kept in the ice until required for use. Serve turned out, with a compote of fruit in the dish, and some over the top of the pudding. A gill of Curacoa, maraschino, or any other liqueur will improve the pudding.