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Boston Pudding

Peel and remove the cores from two pounds of cooking-apples and cut them into small pieces; put them in a stewpan with a small piece of stick cinnamon, two or three cloves, and the thinly-pared rind of a large lemon; moisten with a small quantity of water, and stew gently until reduced to a pulp. When cooked sweeten the apples to taste with moist sugar, and rub them through a fine sieve. Beat the yolks of three eggs, and the whites of one with three ounces of warmed butter, a small quantity of grated nutmeg and grated lemon-peel and strained juice of half a lemon; beat the mixture thoroughly. Butter and line the edges of a pie-dish with puff-paste, pour in the mixture and bake in a moderate oven. When cooked, serve either hot or cold.