(Recipe #36, page 160)
Ingredients: ¼ pound of butter, 8 eggs, ¼ pound of finely ground almonds, ½ pound of sieved sugar [1-1/4 cups], cinnamon, a bit of lemon peel (optional), ¾ pound of sliced white bread, a soup-plateful of freshly picked grapes.
Soak the bread in cold milk, squeeze it dry, cream the butter, add the egg yolks, sugar, seasonings, and bread; after stirring the dough vigorously, fold in the grapes and beaten egg whites.
Boil the pudding for 2 hours. It is best with a mousseline sauce.
Translated by David Green.