Scald and blanch half a pound of shelled sweet almonds, and three
ounces of shelled bitter almonds; throwing them as you do them
into a large bowl of cold water. Then pound them one at a time in
a mortar; pouring in frequently a little rose water to prevent
their oiling, and becoming dark-coloured and heavy. Melt a quarter
of a pound of loaf-sugar in a quart of cream or rich milk, and
stir in by degrees the pounded almonds. Beat ten eggs very light,
and stir them gradually into the mixture; adding a powdered
nutmeg, and a tea-spoonful of powdered mace and cinnamon mixed.
Then put the whole into a pitcher, and place it in a kettle or pan
of boiling water, the water coming up to the lower part of the
neck of the pitcher. Set it over hot coals, and let it boil
(stirring it all the time) till it is quite thick, but not till it
curdles. Then take the pitcher out of the water; pour the custard
into a large bowl, and stir it till it cools. Put it into glass
cups, and send it to table cold. Sweeten some cream or white of
egg. Beat it to stiff froth, and pile it on the top of the
custards.