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Pomfret Puddings

Rub the rind of a fresh lemon upon two or three lumps of sugar until all the yellow part is taken off. Add a little more sugar to make the weight up to a quarter of a pound, then crush the sugar to powder. Beat a quarter of a pound of butter to a cream. Add a pinch of salt, two well-whisked eggs, the powdered sugar, and a quarter of a pound of flour, and beat the mixture briskly for two or three minutes. Three-parts fill some small cups with it, and bake in a brisk oven. When the puddings are done enough, turn them out upon a hot dish, and send wine sauce to table in a tureen. Time to bake, fifteen to twenty minutes. Probable cost, 8d. Sufficient for half a dozen cups.