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Orange Souffle

Mix one tablespoonful of flour smoothly with one pint of cream, add two tablespoonfuls of rosewater and put it over the fire in a saucepan with a little thinly-pared orange peel and a little cinnamon; stir till it boils, and remove. Strain and add sufficient powdered white sugar to sweeten it. Let it stand till cold and then mix with it two tablespoonfuls of marmalade and six eggs beaten well with a wineglassful of brandy. Pour it onto a well-buttered mould, stand it in a saucepan of boiling water, and let it boil for an hour and a quarter without any cover over it.