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Plum Pudding

Put in a saucepan a cup of thin cream, add three heaping tablespoonfuls of sugar, and the grated yellow peel of a lemon. Stir the cream until the sugar is melted and the flavor of the lemon peel is infused through it. Rub to a fine crumb half a pound of soft stale bread. Set the bread crumbs in the cream for ten minutes. Cut into shreds and add a quarter of a pound of citron and one ounce of candied lemon peel. Add also a half pound of dried currants, a pound of stoned raisins, chopped fine; a quarter of a pound of butter softened and rubbed in with the other ingredients, and the same amount of beef's marrow melted and strained. Mix well all these ingredients, using the hands to knead them together; then add three eggs, one after the other, and finally a gill of madeira and a gill of the best brandy. Butter a two quart pudding mold; dredge it with sugar, and pack the pudding in it, and let it bake an hour and a half, then remove the cover and let it bake three-quarters of an hour longer. Set it in a pan of warm water when you put it in the oven to bake.