To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Take half a Pound of Almonds and blanch them, then beat them in a mor∣ter, with 3 or 4 Spoonfuls of Rose-water, but not too fine; then grate a quarter of a pound of Naple-Bisket, or the Crum of a Penny white Loaf, a little beaten Mace, a little Salt, and
as much Sugar as will make it plea∣sant, then take a pint of Cream; and Eight Eggs, take away half the whites, beat them very well, and strain them through a hair Sieve, then mix it all together, and have a clean Cloath dipped in boyling water and squeeze it out hard, then Butter it all over, and lay it in a Bason, then put the Pudding in and tye it up close, and let it boyl quick one hour, then have a quarter of a Pound of smooth Sugar Almonds, or blancht Almonds, and stick them allover the Pudding for Sauce, take four or five Spoonfuls of Sack, and put in a good piece of fresh Butter and melt it thick, and sweeten it, and pour it all over the Pudding before you stick the Al∣monds, then scrape some fine Sugar on the brim of the Dish, and send it to the Table.