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Frankfort Pudding

Place in a bowl four ounces butter and sharply work it with a wooden spoon until well lightened, then add, one by one, four egg yolks, and sharply stir with the spoon while adding them; add two ounces finely chopped, peeled almonds, two ounces sugar, two ounces rye bread crumbs, one ounce chopped candied lemon peel, half teaspoon vanilla essence, one saltspoon ground cinnamon, half saltspoon salt, and sharply stir five minutes. Beat the whites of the four eggs to a stiff froth and add to the preparation, gently mix, then drop preparation into a quart pudding mould. Set the mould in the oven thirty minutes. Remove, unmould on a large dish, pour a cherry sauce over and serve.