From the digital version of The Thorough Good Cook
by George Augustus Sala: A rare antique cookbook
originally published in 1896 for those who want to kick
it Olde Skool!
Beat to a strong froth six eggs with six ounces of powdered
sugar, and then stir in a pint of good cream. Place
the mixture in a buttered mold with a buttered paper
over it, tie it down closely, and steam it for half an hour.
Let it stand a little before it is turned out. It should be
served cold, with any kind of good preserve or flavored
syrup put round it.