Mousseline Pudding

From a
1902
cook book
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Take the Rind of 2 Lemons,
and with the Juice,
mix in 2 ozs. of Powdered Sugar,
2 ozs. of Fresh Butter,
a pinch of Salt,
and the Yolks of 4 Eggs.
Put in a stew pan and stir briskly;
let the Mixture just come to a boil.
Set it to cool in a basin;
when quite cold,
stir in 1 more Egg Yolk.
Whip 4 Egg Whites to a firm froth,
and mix in carefully,
so that the Mixture is perfectly smooth and uniform.
Butter a plain mould,
fill with the Mixture,
steam for 45 minutes.
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Serve with Fruit Sauce.
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