Blanch, and pound in a mortar, four ounces of shelled sweet
almonds and two ounces of shelled bitter ones; adding, as you
proceed, sufficient rose-water to make them light and white. Sift
half a pound of flour, and powder a pound of loaf-sugar. Beat
thirteen eggs; and when they are as light as possible, stir into
them alternately the almonds, sugar, and flour; adding a grated
nutmeg. Butter a large square pan; put in the mixture, and bake it
in a brisk oven about half an hour, less or more, according to its
thickness. When cool, ice it. It is best when eaten fresh.