Well pound two ounces of sweet almonds with a quarter of a pound of
sugar, and pass them through a wire sieve; put them into a basin, with
six ounces of flour and six eggs; beat well together, add a little salt,
half a gill of whipped cream, and a piece of butter the size of an egg
(melted but not hot); butter a sauté-pan, pour the mixture into it, bake
in a moderate oven half an hour, or till rather crisp, turn it out upon
your board, and when cold cut it into a variety of shapes with your
knife or different shaped cutters (but do not make them too large, or
they would not look well), which decorate with a white or pink iceing
(No. 1388) or meringue with a paper cornet, and different sorts of
preserves.