Five Eggs
Ingredients.
Two ounces of Castor Sugar.
One gill of Cream.
Half a pint of Milk.
One teaspoonful of Essence of Vanilla.
Put five yolks of eggs into a basin, add the sugar, milk, and cream. Whip five whites of eggs slightly, add the vanilla and stir lightly to the yolks of eggs. Take a pint plain mould, butter it inside, and cover the bottom with three rounds of buttered paper. Pour the mixture through a strainer into the mould, and tie a piece of stiff paper over the top. Steam the pudding gently for one hour and a quarter. When cooked, stand the mould in ice. For serving, turn it out carefully, and ornament it with red currant jelly.