Marmalade of Eggs in the Jewish Taste.
BEAT the yolks of twenty-four eggs for an hour; clarify a
pound of the best moist sugar, four spoonfuls of orange-flower
water, one ounce of blanched and pounded almonds; stir all to-
gether over a very slow charcoal fire, keeping stirring it all the
while one way, till it comes to a consistence; then put it into
coffee-cups, and throw on little beaten cinnamon on the top of
the cups. This marmalade, mixed with pounded almonds, with
orange-peel, and citron, are formed in cakes of any shape, such
as birds, fish, and fruit, &c.