Take half a pound of shelled sweet almonds, and three ounces of
shelled bitter almonds, or peach-kernels. Scald and peel them;
throwing them, as they are peeled, into cold water. Then pound
them one at a time in a marble mortar, adding to each a few drops
of rose water; otherwise they will be heavy and oily. Mix the
sweet and bitter almonds together by pounding them alternately;
and as you do them, take them out and lay them on a plate. They
must each be beaten to a fine smooth paste, free from the smallest
lumps. It is best to prepare them the day before you make the
pudding.
Stir to a cream half a pound of fresh butter and half a pound of
powdered white sugar; and by degrees pour into it a glass of mixed
wine and brandy. Beat to a stiff froth, the whites only, of twelve
eggs, (you may reserve the yolks for custards or other purposes,)
and stir alternately into the butter and sugar the pounded almonds
and the beaten white of egg. When the whole is well mixed, put it
into a buttered dish and lay puff paste round the edge. Bake it
about half an hour, and when cold grate sugar over it.