One large lemon
Sugar, 6 ounces
Sweet almonds, with 3 bitter ones, 6 ounces
Eggs, 6
Rum or cognac, 1 teaspoonful

Cook the lemon in water for about 2 hours; remove it dry and pass it through a sieve. If it is very bitter, keep it in cold water while still whole.

Add the sugar, the almonds, peeled and ground very fine, the 6 egg yolks and the rum.

Mix everything well; beat egg whites and add them to the compound.

cook as other puddings.

This recipe (#358) 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 -- Gustave Courbet, Woman with Flowers, 1862.

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