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French Plum Pudding

Put half a pound of flour into a basin with about a salt-spoonful of salt; beat up separately four yolks and two whites of eggs; stir the yolks, with half a pint of cream, into the flour. Boil one pound of good French plums; put boiling water on them, and continue to simmer till the stones will come out easily. Remove the stones; drain off the moisture from the fruit, and stir it and also the frothed whites of eggs, into the batter. Do not boil in a basin; the pudding is best in a floured cloth, which should not be tied too closely, as the contents will swell in boiling. Time, two hours to boil. Probable cost, 2s. 2d. Sufficient for four or five persons.