Arrow root pudding.
 

Take four tea-cups full of arrow root, and dissolve it in a pint
of cold milk. Then boil another pint of milk with some broken
cinnamon, and a few bitter almonds or peach-leaves. When done,
strain it hot over the dissolved arrow root; stir it to a thick
smooth batter, and set it away to get cold. Next, beat six eggs
very light, and stir them into the batter, alternately with a
quarter of a pound of powdered white sugar. Add a grated nutmeg
and some fresh lemon-peel grated. Put the mixture into a buttered
dish, and bake it an hour. When cold, cut some slices of preserved
quince or peach, and arrange them handsomely all over the top of
the pudding; or ornament it with strawberries, or raspberries
preserved whole.