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Classic
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page 48
quart milk, run thro' a sieve or cullender, add 7 eggs, three quarters of a
pound sugar, one quarter of a pound butter, nutmeg or cinnamon, one gill
rose-water, one pound stoned raisins, half pint cream, bake three quarters of an
hour, middling oven.
A Flour Pudding.
Seven eggs, one quarter of a pound of sugar, and a tea spoon of salt, beat and
put to one quart milk, 5 spoons of flour, cinnamon and nutmeg to your taste,
bake half an hour, and serve up with sweet sauce.
A boiled Flour Pudding.
One quart of milk, 9 eggs, 7 spoons flour, a little salt, put into a strong
cloth and boiled three quarters of an hour.
A Cream Almond Pudding.
Boil gently a little mace and half a nutmeg (grated) in a quart cream; when
cool, beat 8 yolks and 3 whites, strain and mix with one spoon flour one quarter
of a pound almonds; settled, add one spoon rose-water, and by degrees the cold
cream and beat well together; wet a thick cloth and flour it, and pour in the
pudding, boil hard half an hour, take out, pour over it melted butter and sugar.
An apple Pudding Dumplin.
Put into paste, quartered apples, lie in a cloth and boil two hours, serve with
sweet sauce.
Pears, Plumbs.
Are done the same way.
Potatoe Pudding. Baked.
No. 1. One pound boiled potatoes, one pound sugar, half a pound butter, 10 eggs.
No. 2. One pound boiled potatoes marshed three quarters of a pound butter, 3
gills milk or
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Classic
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