Take a large pint of stewed apple or a quart of stewed gooseberries, made very sweet with plenty of sugar mixed in after it is stewed. If the sugar is put in at first, along with the fruit, it will render the fruit tough, hard, and dry; also much of the strength of the sugar will go off in stewing. Every sort of fruit should be stewed without sugar, and with a very little water, barely enough to prevent its burning. As soon as it is stewed quite soft, so that you can mash it to a jam, take it from the fire, and, while hot, stir in sufficient sugar to sweeten it well. Stewed apple should be flavoured, while hot, with lemon-juice or rose-water; gooseberries, (which should be pressed through a cullender, using only the pulp) with grated nutmeg. When the stewed fruit is quite cool, beat, in a shallow pan, the yolks of five eggs, and the whites of two, and when quite light and smooth, mix them, gradually, with the stewed fruit. Having buttered a deep dish, transfer the mixture to it, and sift sugar over the surface. Next, beat the three remaining whites of eggs to a stiff froth, and then, gradually, beat into it as much powdered loaf sugar as will make a thick icing, adding, as you proceed, sufficient lemon-juice or rose-water to flavour it well. Put the icing into a china pot or pitcher, that has a lid and a spout; and holding it high, pour it all over the surface of the pudding, piling it in round bubbles, and making it rather highest in the centre. Then set the pudding into a brisk oven, and bake it ten minutes. When done, set it on ice, and send it to table cold.
In stewing apple, you may put in with the fruit the grated yellow rind of a lemon, or a few unblown rosebuds, picked out of their green sheaths and cut up small.