(Recipe #63, page 270)
10 ounces of fine flour, 1/2 pound melted butter, 20 eggs (warmed in warm water), 2 TBS sugar, lemon zest of one lemon, good 1-1/2 TBS yeast dissolved in milk with a little salt. Beat butter for 1/2 hour [sic!] until it is a foamy cream. Add eggs, one at a time, alternating with a spoonful of flour. Stir constantly. Then add yeast, sugar, and spices. Beat a while longer. Pour batter into well-prepared pan. As desired, one may cover the pan with almond halves.
[Note: I did not leave out instructions about temperature or baking time. Simply not there!]