Lemon Pudding

Put the strained juice of six lemons, and the rind of three rubbed on lumps of sugar, into a basin with six ounces of bruised ratifias, and six ounces of sugar, a pint of cream, ten yolks of eggs, and six whites whipped; add a pinch of salt, and a little grated nutmeg; work these ingredients together for five minutes with a whisk, and then pour the mixture into a pie-dish already furnished with a thin border of puff-paste round the rim of the dish, and reaching half way down to the bottom. Shake some bruised ratifias over the surface; set the pudding on a baking-tin, and push it in the oven to bake for about half an hour, of a very light-fawn colour.