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Classic
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page 167
three spoonfuls of orange flower water, and a nutmeg grated. Sweeten to your
palate. Mix all well together; and if it is not thin enough stir in a little new
milk or cream. Let it be of a moderate thickness: lay a puff-paste all over the
dish, and pour in the ingredients. Bake it, which will take an hour. It may also
be boiled. If so, serve it up with melted butter, white wine, and sugar.
A Quince, Apricot, or white Pear Plumb Pudding.
Scald your Quinces very tender, pare them thin, scrape off the pulp, mix it with
sugar very sweet, put in a little ginger and cinnamon. To a pint of cream you
must put three or four yolks of eggs, and stir it into your quinces till they
are of a good thickness. It must be pretty thick. So you may do apricots, or
white pear-plumbs, but never pare them. Butter your dish pour it in, and bake
it.
An Italian Pudding.
Lay puff-paste at the bottom and round the edges of the dish. Upon which pour a
mixture of a pint of cream; French rolls enough to thicken it, ten eggs beaten
very fine, a nutmeg grated, twelve pippins sliced, some orange peel and sugar,
and half a pint of red wine. Half an hour will bake it.
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Classic
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