Almond Cakes ~ 1912

In a large bowl place a pound of blanched almonds, a pound of sugar, with a little spice and essence of lemon. Add the yolks of fifteen eggs, and mix them together with a wooden spoon. Stir in the well-beaten whites, and add a little sifted pastry flour, which must be thoroughly worked in. Have buttered gem tins in readiness, and bake the cakes to a light brown in a moderate oven.