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Tansy pudding

Blanch and pound a quarter of a pound of Jordan almonds; put them into a stew pan, add a gill of the syrup of roses, the crumb of a French roll, some grated nutmeg, half a glass of brandy, two tablespoonfuls of tansy juice, 3 oz. of fresh butter, and some slices of citron. Pour over it a pint and a half of boiling cream or milk, sweeten, and when cold, mix it; add the juice of a lemon, and 8 eggs beaten. It may be either boiled or baked.