Boil a pint of new milk--beat three eggs, and stir into the milk while
boiling. When it boils up, take it from the fire, put in half a wine
glass of wine, separate the curd from the whey, and put to the curd
three eggs, six ounces of powdered white sugar, previously beaten
together. Add a tea-spoonful of rosewater, half a pound of sweet almonds
that have been blanched and pounded fine, a quarter of a pound of melted
butter. Mix the whole well together, then pour it into small pans that
are lined with pastry. Ornament the top with Zante currants, and almonds
cut in thin slips--bake them directly.