Prepare 3¾ glasses almond milk from 1 lb, or 3 glasses, sweet almonds and ¼ lb bitter almonds. Add 4–5 glasses flour, pour in 1 glass yeast, mix, and let rise. Then beat thoroughly with a spatula and add 2 glasses egg yolks and 1 glass egg whites, beaten until white with 1 lb sugar. Add 1½ glasses melted butter, the zest from 1 lemon, and the remaining flour.* Beat the dough with a spatula for at least ½ hour, sprinkle on about ½ lb seedless raisins and some finely chopped bitter orange peel, and pour into a buttered pan strewn with rusk crumbs. When the dough has risen, bake in a hot oven for 1 hour.
For 6 persons use 1 glass sweet almonds, ¼ glass bitter almonds, 1¼ glasses [almond] milk, ⅓ glass yeast, ⅔ glass egg yolks, ⅓ glass egg whites, ⅓ lb sugar, ½ glass melted butter, the zest from ⅓ lemon, ½ glass raisins, bitter orange rind, and flour.*