Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4 EGGS, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add 1 teaspoonful of lemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat the whites to a stiff froth; add to the mixture. Put in a well-buttered PUDDING-dish and bake until brown. Serve with wine Sauce.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)