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Adelaide Pudding

Put the whites of three and the yolks of six eggs into a bowl and beat thoroughly; then place a pint of water and nine ounces of sugar in a saucepan and boil; when the scum rises, pour it over the eggs, and add the grated rind and the juice of a lemon, and whip the whole well together for about twenty minutes. Dredge in slowly about eight ounces of flour, and when thoroughly mixed, pour it into a well-buttered tin or mould, set it in a slack oven, and bake it for twenty minutes, then turn it out onto a dish, pour around a little wine sauce, and serve.