(Recipe #32, page 159)
Ingredients: ½ pound of stale black bread, grated and sieved, ¼ pound of butter, 1 glass of claret, 12 eggs, ½ pound of sieved sugar, ¼ pound of grated almonds, 1 teaspoon of cinnamon, the grated peel of half a lemon, and 2 pinches of crushed cardamom seeds.
Stir the bread with the butter on the stove for a while, then add the wine. When the mixture has cooled somewhat, gradually add the other ingredients, stirring vigorously; as always, fold the stiffly beaten egg whites into the dough at the end.—Boil the pudding 2–2½ hours and serve with a claret sauce.
Translated by David Green.