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Classic
Cook Books
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page 163
three spoonfuls of crumbs of white bread; mix all well together, and boil it. It
will take half an hour boiling.
A boiled Rice Pudding.
Take a quarter of a pound of rice, and half a pound of raisins stoned. Tie them
in a cloth, so as to give the rice room to swell. Boil it two hours, and serve
it up with melted butter, sugar and grated nutmeg thrown over it.
A Prune, or Damson Pudding.
Take a quart of milk, beat six eggs and half the whites, with half a pint of
milk and four spoonfuls of flour, a little salt and two spoonfuls of beaten
ginger; then by degrees mix in all the milk, and a pound of prunes. Tie it in a
cloth, boil it an hour, melt butter and pour over it.
Damsons eat well this way.
An Apple Pudding.
Make a good puff paste, roll it out half an inch thick, pare and core apples
enough to fill the crust, and close it up. Tie it in a cloth, and boil it; (if a
small pudding, two hours; if a large one three or four hours.) When it is
enough, turn it into a dish; cut a piece of crust out of the top, butter and
sugar it to the palate; lay on the crust again, and send it to table hot.
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Classic
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