Iced Plum-pudding

Ingredients

• 2 dozen sweet almonds
• 2 dozen bitter almonds
• ¼ pound bloom raisins
• ¼ pound Zante currants
• 3 ounces citron, diced
• ½ pint rich milk
• 1 vanilla bean
• 1 pint rich cream
• ¼ pound powdered loaf sugar
• 1 small nutmeg, grated
• 1 large wine-glass marasquino, noyau, curacao, or brandy
• 8 egg yolks
• 1 large teacup preserved strawberries or raspberries
• 6 preserved apricots or peaches
• 6 preserved green limes
• additional sweetmeats as desired

Directions

1. Blanch the sweet and bitter almonds in boiling water, then transfer to cold water.

2. Pound the almonds one at a time in a mortar until smooth, adding rose-water or lemon juice to prevent oiling.

3. Seed and halve the raisins, then mix with the currants and dredge with flour.

4. Boil the milk with the split vanilla bean until flavored, then strain and mix with cream and powdered sugar.

5. Add the pounded almonds and the alcohol of choice to the mixture.

6. Beat the egg yolks until light, then gradually stir into the mixture.

7. Simmer the mixture over low heat, stirring constantly, until just before boiling.

8. Stir in the raisins, currants, and citron while the mixture is hot.

9. Cool the mixture, then fold in the preserved fruits and sweetmeats.

10. Whip the cream to stiff peaks and gently fold into the mixture.

11. Transfer the mixture to a large melon mold.