1/2 cup shelled almonds
4 egg yolks, beaten
1/2 teaspoon cinnamon
rind of 1/2 lemon, grated
3/4 cup breadcrumbs
3/4 cup sugar
4 egg whites, beaten stiff
2 cups red wine

1/2 pint whip cream

Put almonds and breadcrumbs through a food chopper.

Cream beaten egg yolks with sugar until fluffy, then add grated lemon rind, cinnamon, almonds and breadcrumbs, mix and fold in egg whites.

Pour into well greased pan and bake 35 minutes in a moderate oven.

Heat the wine and pour slowly over pudding as soon as taken from the oven.

Top with whipped cream and chopped almonds.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Vincent Van Gogh: La Guinguette a Montmartre, 1886.

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