Pare, core, and quarter six large pippins, and chop them very
fine. Grate stale bread till you have six ounces of crumbs, and
roll fine six ounces of brown sugar. Pick, wash, and dry six
ounces of currants, and sprinkle them with flour. Mix all these
ingredients together in a large pan, adding six ounces of butter
cut small, and two table-spoonfuls of flour. Beat six eggs very
light, and moisten the mixture with them. Add a grated nutmeg, and
a tea-spoonful of powdered cinnamon. Stir the whole very well
together. Have ready a pot of boiling water. Dip your pudding
cloth into it, shake it out, and dredge it with flour. Then put in
the mixture, and tie it very firmly; leaving space for the pudding
to swell, and stopping up the tying place with a paste of wetted
flour. Boil it three hours; keeping at the fire a kettle of
boiling water, to replenish the pot, that the pudding may be
always well covered. Send it to table hot, and eat it with
sweetened cream flavoured with wine and nutmeg.