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Yule Pudding

A quarter of a pound of butter; ten ounces of loaf sugar; the juice of two large lemons, with the rinds grated; one ounce of isinglass--the quantity, after it is dissolved, should be a large tea-cupful; and two spoonfuls of fine flour are required. Put these ingredients into a stewpan, stir over a slow fire till the preparation nearly boils, then throw it into a basin and stir till almost cold; next add eight eggs, four whites, and half a wine-glass of brandy. A puff-paste is to be put entirely over a dish, and the pudding is to be baked half an hour.

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