Take two Quarts of sweet Almonds blanched, twelve bitter ones, beat them in a Marble Mortar well together, with Canary and Orange-flower Water, two Spoonfuls of the Tincture of Saffron, two Spoonfuls of the Juice of Sorrel, beat them into a fine Paste, put in half a Pound of melted Butter, mix it up well; a little Nutmeg and beaten Mace, an Ounce of Citron, an Ounce of Orange-peel, both cut fine, mix in; and the Yolk of twelve Eggs, and half the Whites, beat up and mixed in; Half a Pint of Cream, half a Pound of double-refined Sugar, work it up all together; and if it is not stiff enough to make up into the Form you would have it, you must have a Mould for it; butter it well, and then put in your Ingredients, and bake it. The Mould must be made in such a manner, as to have the Head peeping out; and when it comes out of the Oven, have ready some Almonds blanched, and flit, and boil up in Sugar till brown. Stick it all over with the Almonds; and for Sauce, have Red Wine made hot and Sugar, with the Juice of an Orange. Send it hot to Table for a first Course.
You may leave out the Saffron and Sorrel, and make it up like Chickens, or any other Shape you please, or alter the Sauce to your Fancy. Butter, Sugar, and White Wine is a pretty Sauce, for either baked or boiled; and you may make the Sauce of what Colour you please; or put it into a Mould, with half a Pound of Currans added to it, and boil it for a Pudding. You may use Cochineal in the room of Saffron.
The following Liquor you may make to mix with your Sauces: Beat an Ounce of Cochineal very fine, put in a Pint of Water in a Skillet, and a quarter of an Ounce of Roch-Allum, boil it till the Goodness is out; strain it into a Phial, with an Ounce of fine Sugar, it will keep six Months.