1/2 box of gelatine 2 cups of sugar 4 eggs

Juice of three lemons

1 quart of milk

1 teaspoonful of vanilla

1 pint of boiling water

Cover the gelatine with cold water, and let it soak a half-hour. Then pour over it the boiling water, add the sugar, and stir until it is dissolved; then add the lemon juice, and strain the whole into a tin basin; place this in a pan of ice-water, and let stand until cold- When cold, beat with an egg beater, until as white as snow; beat the whites of the eggs to a stiff froth, and stir them into the pudding. Dip a fancy mould into cold water; turn the pudding into it, and stand in a cold place four hours to harden.

The Sauce

Put the milk on to boil, beat the yolks of the eggs and a half-cup of sugar together until light, and stir them into the boiling milk. Stir and cook two minutes. Take from the fire, add the vanilla, and turn out to cool. Serve the pudding with the sauce poured around it.