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Potato and Almond Pudding

Mash six ounces of boiled potatoes, dry and floury, till they are perfectly smooth. Blanch three ounces of sweet almonds and four bitter ones, and pound them, but not finely, with a little orange-flower water. Let them simmer in half a pint of new milk until the flavour is drawn out, and dissolve in the milk four ounces of fresh butter and four ounces of powdered sugar. Stir the mixture into the potatoes, add a pinch of salt, a little grated nutmeg, and the rind and juice of half a lemon. Beat the pudding till it is light and smooth, and add separately the yolks and well-whisked whites of five eggs. Line a pie-dish with puff-paste, and pour in the mixture. Chop half a dozen almonds rather coarsely, strew them over the pudding, and bake in a well-heated oven for one hour. Probable cost, 1s. 8d. Sufficient for four or five persons.