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Almond Pudding No 3

(Confectionary.) - (The Lady's Own Cookery Book)







Two small wine glasses of rose-water, one ounce of isinglass, twelve

bitter almonds, blanched and shred; let it stand by the fire till the

isinglass is dissolved; then put a pint of cream, and the yolks of six

eggs, and sweeten to the taste. Set it on the fire till it boils; strain

it through a sieve; stir it till nearly cold; then pour it into a mould

wetted with rose-water.











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