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VERMICELLI PUDDING (a German recipe)

Take a pint of milk, and boil it with six ounces of butter; throw in at the moment of boiling three ounces of vermicelli, and stir till it thickens and no longer adheres to the sides of the pan. Take the preparation off the fire, and when cool stir in two ounces of powdered sugar, an ounce of powdered almonds, including four bitter ones, the grated peel of half a lemon, a little spice, if liked, and the yolks of six eggs; then add the whites of the eggs whisked to snow. Boil the pudding briskly for an hour in a well-buttered mould. Serve with a fruit or wine sauce.