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Apple and Almond Pudding

Peel and core some cooking apples, put them in a saucepan with a little water, and cook to a pulp. Put this at the bottom of a buttered basin or mould, and let it cool. Put five ounces of blanched almonds into a mortar with an equal weight of crushed loaf-sugar, pounding well and mixing in the yolks of seven eggs, the strained juice and grated rind of a lemon and a little flour to thicken it. When these are well mixed, add the whites of the seven eggs beaten to a froth, turn the whole into the basin or mould over the apples, place in a moderate oven and bake for about half an hour, when the pudding should be of a light brown. Take out when done and turn it onto a dish, serving with sweet sauce.