Blanch three quarters of a pound of shelled sweet almonds, and
three ounces of shelled bitter almonds, and beat them in a mortar
to a fine paste; mixing them well, and adding by degrees a tea-cup
full, or more, of rose water. Boil in a pint of rich milk, a few
sticks of cinnamon broken up, and a few blades of mace. When the
milk has come to a boil, take it off the fire, strain it into a
pan, and soak in it five stale rusks cut into slices. They must
soak till quite dissolved. Stir to a cream three quarters of a
pound of fresh butter, mixed with the same quantity of powdered
loaf-sugar. Beat ten eggs very light, yolks and whites together,
and then stir alternately into the butter and sugar, the rusk,
eggs, and almonds. Set it on a stove or a chafing dish, and stir
the whole together till very smooth and thick. Put it into a
buttered dish and bake it three quarters of an hour. It must be
eaten cool or cold.