Common Custard Pudding

Instructions

1. Whisk three eggs well, put them into a pint basin, and add to them sufficient milk to fill it.
2. Then strain, flavour, and sweeten it with fine sugar: from an ounce and a half to two ounces will be sufficient for general taste.
3. Boil the pudding very softly for an exact half hour.
4. Let it stand a few minutes, dish, and serve it with sugar sifted over, and sweet sauce in a tureen; or send stewed gooseberries, currants, or cherries to table with it.
5. A small quantity of lemon-brandy, or of ratifia can be added to give it flavour when it is made, or the sugar with which it is sweetened may be rasped on a lemon or an orange, then crushed and dissolved in the milk.