Franklyn Pudding

Put half a pound of butter into a vessel, beat it to a cream, and add to it seven egg-yolks, one at a time. When the preparation has become frothy put with it gradually six ounces of peeled and dried almonds that have been pounded and rubbed through a sieve, six ounces of sugar, six ounces of bread-crumbs, and eight ounces of candied fruits, such as candied cherries cut in two, pineapple and orange peel cut in dice, and finally six well-beaten egg-whites. Pour this preparation into a cylindrical timbale mold (Fig. 150), and place this in a sautoir with water to half its height; set it on the fire to come to a boil, then push it into a slack oven. At the expiration of forty-five minutes remove the pudding from the oven, let it rest for a few moments, then unmold it on a dish; cover it with orgeat sauce, and serve with a bowlful of the same.

The orgeat sauce is made by cooking four ounces of sugar to "small crack" (No. 171), then adding a gill of almond milk (No. 4), and boiling once. Thicken the sauce with a spoonful of fecula diluted with a little water and half a gill of rich cream.