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One Lemon (Gill of Cream)

One gill of Cream.

One gill of Milk.

Half a teaspoonful of Essence of Vanilla.

Two ounces of Loaf Sugar.

A gill and a half of Water.

Put five ounces of brown bread-crumbs into a basin with the sugar, and three-quarters of a pound of cherries, stoned, the vanilla, and grated lemon-rind. Boil the milk and pour it over the crumbs and fruit. Whip the cream to a stiff froth and add it to the crumbs; add the four yolks of eggs one at a time, and the whites of two eggs whisked to a stiff froth. Butter a pint mould and pour in this mixture, cover it over with buttered paper, and steam or bake one hour and a quarter. Turn it out on to a hot dish, and serve with sauce made with two ounces of loaf sugar, a gill and a half of water, and a quarter of a pound of cherries.