Rye Bread Pudding

Stir 1 tablespoonful butter to a cream and add by degrees ½ cup sugar and the yolks of 6 eggs; stir this for ½ hour; then add ¼ pound finely pounded almonds, ½ teaspoonful cloves, 1 teaspoonful cinnamon, a little cardamon and nutmeg and ¼ pound rye bread which has previously been cut into slices, dried in the oven and rolled fine with a rolling pin; add lastly the grated rind of 1 lemon, a small glass of Cognac or rum and the whites of the 6 eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and cover and set the form in a kettle of boiling water; the form should only be immersed in water half way; boil 1½ hours, keeping the kettle closely covered; serve with brandy, wine or hard sauce.