No. 89 Cottage Pudding
Make a sponge cake—about a ½-pound mould sponge cake; ¼ pound almonds, blanch them. When the cake is done stick these almonds all over it. Pour ½ pint sherry wine all over it. Cover it up and set it away till time to serve. Take 1 quart of milk, boil it, 7 yolks of eggs; mix with sugar to taste essence of lemon or vanilla. When the milk boils pour it on the eggs. Pour it in a saucepan and just let it come almost to a boil, so as to thicken it. Take it off the fire and set in an ice-box to let it get cold. Beat the whites of eggs to a stiff froth; put in it while beating a little apple, raspberry, or currant jelly, or any kind of preserve. When ready to serve pour the custard on the cake and put the icing all over the custard.