Pudding Recipe

Boil one pint of milk; beat up the yolks of five eggs in a basin with a

little sugar, and pour the milk upon them, stirring it all the time.

Prepare your mould by putting into it sifted sugar sufficient to cover

it; melt it on the stove, and, when dissolved, take care that the syrup

covers the whole mould. The flavour is improved by grating into the

sugar a little lemon-peel. Pour the pudding into your mould, and place

it in a vessel of boiling water; it must boil two hours; it may then be

turned out, and eaten hot or cold.

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