Ricotta (sweet cottage cheese), 10 ounces
Powdered sugar, 3 1/2 ounces
Sweet almonds, 3 1/2 ounces
Bitter almonds, 3 or 4
Eggs, 5
Lemon rind flavoring

Peel the almonds in warm water and pound them in the mortar together with one of the egg whites.

Pass the ricotta through a sieve and mix it with almonds.

Beat the eggs with the sugar and add them to the mixture.

Pour it into a baking-pan smeared with butter and sprayed with grated bread.

Serve cold.

This portion is sufficient for 6 to 7 persons.

This recipe (#366) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image [underneath pudding] -- Henri Fantin Latour: Nature Morte aux fleurs et fruits, 1863.

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