Egg Marmalade

Make a thick syrup by dissolving one pound of sugar in one-half pint of water over the fire, adding one ounce of pounded almonds while the syrup is clarifying.

Take the saucepan off the fire and when the contents have become moderately cool stir in carefully the well-beaten yolks of twenty eggs.

It will need rather prolonged stirring to blend the eggs with the syrup.

Now flavor with vanilla or wine and cook over a slow fire, stirring constantly and taking great care that the mixture does not burn.