Melt in a saucepan a quarter of a pound of butter with eight ounces of brown breadcrumbs. When thoroughly mixed, stir in half a pint of claret and let the whole get cold. Now add twelve beaten eggs, half a pound of sifted sugar, a teaspoonful of ground cinnamon, the grated almonds, and a few cardamom seeds. When thoroughly mixed, turn into a bowl, cover, and boil for two hours and a half.