Lemon Pudding

Grate the rind from six fresh lemons, squeeze the juice from three, and strain it; beat the yelks of sixteen eggs very light, put to them sixteen table-spoonsful of powdered loaf sugar, not heaped up--the same of melted butter; add the grated rind, and the juice, four crackers finely pounded, or an equal quantity of rice flour; or for change, six ounces of corn meal which is excellent--beat it till light, put a puff paste in your dish, pour the pudding in, and bake it in a moderate oven--it must not be very brown.