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Nut Pudding No. 2

4 ounces Pignolias 4 ounces almonds 4 ounces rusk crumbs 4 ounces sultanas Whites of 4 eggs Prepare the nuts, and grind in a nut mill; then pound with a pestle and mortar thoroughly. Put the rusk crumbs through the nut mill and then through the sieve; pick over, and soak the sultanas in cold water over night, strain, and add them to the nuts and crumbs. Beat whites of eggs to stiff froth, and mix in last. Put into a basin, and steam for six or seven hours.