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Tiverton Pudding

Beat four eggs till they are very light. Mix smoothly with them three dessert-spoonfuls of fine flour, and add a table-spoonful of sugar, as much grated nutmeg and ginger as will together stand on a sixpence, and the grated rind of half a lemon. Bring a pint of milk to the point of boiling, pour it upon the mixture, and stir it briskly for a minute or two. Wring a pudding-cloth out of boiling water. Flour it well, and tie the pudding in it. Plunge it at once into boiling water, and let it boil quickly until done enough. Serve with sweet or wine sauce. Time to boil, about an hour. Probable cost, 9d. Sufficient for five or six persons.