Take a quart of milk, and stir into it gradually eight table
spoonfuls of sifted flour, carefully pressing out all the lumps
with the back of the spoon. Beat eight eggs very light, and add
them by degrees to the milk and flour. Then stir the whole very
well together.
Dip your pudding-cloth into boiling water, and then dredge it with
flour. Pour in the pudding, and tie it tightly, leaving room for
it to swell. Put it into a pot full of boiling water, and boil it
hard for two hours. Keep it in the pot till it is time to send it
to table. Serve it up with wine-sauce, butter and sugar, or
molasses and cold butter.