Polish-Pudding Recipe ingredients

To prepare this Polish-Pudding Recipe, first blanch 1 ounce of sweet almonds and 6 bitter ones, and pound them in a mortar to a smooth paste, adding a few drops of water to prevent their oiling. Put them into a saucepan with half a pint of new milk, and bring the liquid slowly to the boil. Mix 2 tablespoonfuls of arrowroot very smoothly with half a pint of cold milk. Pour the boiling milk upon this, and stir briskly for a minute or two. Add 2 ounces of fresh butter and 2 well-beaten eggs, and stir the mixture again until it is cool. Put it into an oiled mould, and set it upon ice, if possible; if not, lay it in a cool place until it is wanted. Turn it out before serving, and send hot plates to table with it, and the following sauce in a tureen: Beat 2 ounces of fresh butter to a cream. Add 2 ounces of powdered sugar and 2 glassfuls of sherry, and mix thoroughly. Put the mixture into a small saucepan, and stir gently until it boils. Serve immediately. Time, six or eight hours to set the pudding, if it is not put upon ice.