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Portland Pudding

Beat separately the whites and yolks of four eggs. Put the yolks into a bowl, and mix with them very gradually half a pound of dried flour. Beat the batter till it is quite free from lumps. Stir into it four ounces of moist sugar, six ounces of clarified butter, one ounce each of candied lemon and candied orange-peel, the two last being finely shredded. Add a pinch of salt, the eighth of a nutmeg, grated, one pound of stoned raisins, and last of all the whites of the eggs beaten to a firm froth. Beat the pudding five or six minutes. Pour it into a buttered basin, tie it in a cloth, and leave room for the pudding to swell. Plunge it into boiling water, and keep it boiling until it is done enough. Turn it out carefully, and serve with sweet sauce. Time to boil, five hours. Probable cost, 1s. 8d. Sufficient for five or six persons.