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German Pudding, Baked

Put a pint of new milk into a saucepan, with the thinly-peeled rind of a large lemon. Let it stand by the side of the fire, to draw out the flavour of the lemon, and, when it is warm, stir into it till melted a quarter of a pound of fresh butter. Let it get nearly cold. Mix two ounces of flour very smoothly with a little cold milk, and mix it gradually with the milk and butter. Sweeten the mixture with two table-spoonfuls of sugar, and put in the yolks of four, and the whites of two, eggs, well-beaten. Three-parts fill some well-buttered cups with the mixture; bake till firm. Put two well-beaten eggs, two glasses of sherry, and four lumps of sugar into an enamelled saucepan. Beat over the fire to a froth, pour round the puddings, and serve immediately. Time to bake, half an hour. Probable cost, 1s., exclusive of the wine. Sufficient for eight or nine cups.