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Classic
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page 160
of powdered sugar, and half a spoonful of flour. Mix these well, and boil them
in a China bason, tied in a cloth, for an hour. Turn it out of the bason, and
serve it up in a dish with melted butter, and some fine sugar sprinkled over it.
Boiled Plumb Pudding.
Shred a pound of beef suet very fine, to which add three quarters of a pound of
raisins stoned, a little grated nutmeg, a large spoonful of sugar, a little
salt, some white wine, four eggs beaten, three spoonfuls of cream, and five
spoonfuls of flour. Mix them well, and boil them in a cloth three hours. Pour
over this pudding melted butter, when dished.
Tunbridge Puddings.
Pick and dry a pint of great oatmeal; bruise it, but not small, in a mortar.
Boil it a quarter of an hour in new milk. Then cover it close, and let it stand
till it be cold. To this, when cold, add eight eggs beaten and strained, a penny
loaf grated, and half a nutmeg, three spoonfuls of Madeira or sack, a quarter of
a pound or more of sugar. Mix these well together. Tie it up in a cloth, and
boil it three hours. Serve it up with a good deal of butter poured over it.
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Classic
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