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Egg Snow Pudding

Put into a saucepan a quarter of a pound of loaf-sugar with one teacupful of water, and boil until a dark brown; pour it into a small warmed basin, and turn it about until well coated. Whisk to a stiff froth the whites of half a dozen eggs. Pour this into the basin, which it should only half fill, tie a sheet of white paper over, place it in a large flat stewpan with boiling water to half its height, put the lid on the pan, and keep it at the side of the fire, so the water will simmer without boiling for forty-five minutes. Turn the pudding out onto a hot dish, and serve.