Two ozs. of ground almonds
Sugar to taste
3 eggs
1/2 point of cream
1 dessert-spoonful of orange juice
Blanched almonds
Shredded candied peel

"Separate the yolks of the eggs, add 1 tablespoonful of Castor-sugar, the ground almonds, and the cream gradually.



Whisk the whites stiffly, stir them lightly in, and add more sugar if necessary. Have ready a mould well buttered and lightly-covered with shredded almonds and candied peel, then pour in the mixture.



Steam gently for 1 1/2 hours, and serve with a suitable sauce."

The recipe was taken from the copyright-free cookbook entitled, "Allied Cookery, British, French, Italian, Belgian, Russian" arranged by Grace Clergue Harrison and Gertrude Clergue. It was published in 1916 by G.P. Putman's Sons. For the entire cookbook see www.archive.org. Photo: Mary Melfi.

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