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Nut Pudding No. 1

6 ounces of Pignolias 6 ounces of almonds 6 ounces of walnuts White of 4 eggs 4 ounces of rusk crumbs Flavor with a little lemon Prepare the nuts, and put them two or three times through a good nut mill; then pound in a mortar; add the rusk crumbs. Beat the whites of the eggs to a stiff froth, add the flavoring, and mix all well together. Put into a well greased basin, and steam for about seven hours. It may be cooked without rusk crumbs if desired, and is nice either cold or hot.