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Queen Adelaide's Pudding

Beat eight ounces of fresh butter to a cream. Mix with it eight ounces of finely-sifted sugar, half a pound of dried flour, two ounces of thinly-sliced candied peel, four ounces of picked and dried currants, and a quarter of a tea-spoonful of essence of almonds or essence of lemon. Whisk the yolks and whites of six fresh eggs, first separately, and afterwards together. Add them to the other ingredients, and beat the mixture for several minutes. Pour it into a well-buttered mould, cover with buttered paper, and afterwards tie in a cloth, and boil or steam the pudding. Turn it out carefully on a hot dish, and pour wine sauce round but not over it. Time to boil, two hours and a half. Probable cost, 2s. Sufficient for five or six persons.