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Classic
Cook Books
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page 164
N. B.
A pear pudding, and a damson pudding, or any sort of plumb, apricots, cherries,
or mulberries, may be made the same way.
A plain baked Pudding.
Boil a quart of milk; then stir in flour till thick; add half a pound of butter,
six ounces of sugar, a nutmeg grated, a little salt, ten eggs but not all the
whites. Mix them well, put it into a dish buttered, and it will be baked in
three quarters of an hour.
A Bread Pudding baked.
Take a pint of cream, and a quarter of a pound of butter, set it on the fire,
and keep it stirring; when the butter is melted, put in as much grated stale
bread as will make it pretty light, a nutmeg, a sufficient quantity of sugar,
three or four eggs, and a little salt. Mix all together, butter a dish, put it
in, and bake it half on hour.
A Millet Pudding.
Take half a pound of millet, and boil it over night in two quarts of milk. In
the morning add six ounces of sugar, six of melted butter, seven eggs, half a
nutmeg, a pint of cream, and sweeten to your taste. Add ten eggs, with half the
whites, and bake it.
A Marrow Pudding.
Boil a quart of cream, take it off the fire
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