Blanch, and pound in a mortar, half a pound of shelled sweet
almonds till they are a smooth paste, adding rose-water as you
pound them. They should be done the day before they are wanted.
Prepare a pound of loaf-sugar finely powdered, a tea-spoonful of
mixed spice, (mace, nutmeg, and cinnamon,) and three-quarters of a
pound of sifted flour. Take fourteen eggs, and separate the whites
from the yolks. Leave out seven of the whites, and beat the other
seven to a stiff froth. Beat the yolks till very thick and smooth,
and then beat the sugar gradually into them, adding the spice.
Next stir in the white of egg, then the flour, and lastly the
almonds. You may add twelve drops of essence of lemon.
Put the mixture into a square tin pan, (well buttered,) or into a
copper or tin turban-mould, and set it immediately in a brisk
oven. Ice it when cool. It is best if eaten fresh. You may add a
few bitter almonds to the sweet ones.