Wash half a pound of almonds in 2 or 3 waters then blanch them in cold
water in which they have lain in all night then beat them very small
puting now and then a Spoonfull of rosewater to keep them from oyling,
then put them into a quart of sweet cream and the yolks of 12 eggs well
beaten, 3 quarters of a pound of Sugar and as much butter the rine of 2
lemons pared very thin and mincet very small stir all these together &
bake it under puff paste or you may beat the butter with the almonds.