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Macaroni Pudding, with Almonds

Blanch an ounce of sweet and four or five bitter almonds; cut them small, and soak them with four ounces of macaroni broken into inch lengths in a pint of milk. In an hour or two, when the macaroni has well soaked, simmer it over a slow fire, adding a pint of cream or milk, and as much sugar--pounded loaf--as will sweeten (say about four ounces). When the pudding has simmered and cooled, stir in two ounces of butter in bits, and six well-beaten eggs. Pour the mixture, which should be beaten for some minutes, into a buttered pie-dish, and bake in a moderate oven, with cinnamon or grated nutmeg over the top. Time to simmer macaroni, three-quarters of an hour; to bake, about one hour.