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Classic
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page 49
cream, the juice of one lemon and the peal grated, half a pound sugar, half
nutmeg, 7 eggs (taking out 5 whites,) 2 spoons rose-water.
Apple Pudding.
One pound apple sifted, one pound sugar, nine eggs, one quarter of a pound
butter, one quart sweet cream, one gill rose-water, a cinnamon, a green lemon
peel grated (if sweet apples, add the juice of half a lemon,) put on to paste
No. 7-- Currants, raisins and citrons some add, but good without them.
Carrot Pudding.
A coffee cup full of boiled and strained carrots, 5 eggs, 2 ounces sugar and
butter each, cinnamon and rose-water to your taste, baked in a deep dish without
paste.
A Crookneck or Winter Squash Pudding.
Core, boil and skin a good squash, and bruize it well; take 6 large apples,
pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread
or biscuit, rendered fine as meal, half pint dry milk or cream, 2 spoons of
rose-water, 2 do wine, 5 or 6 eggs beaten and strained, nutmeg, salt and sugar
to your taste, one spoon flour, beat all smartly together, bake.
The above is a good receipt for Pompkins, Potatoes or Yams, adding more
moistening or milk and rose-water, and to the two laiter a few black or Lisbon
currants, or dry whortleberries scattered in, will make it better.
Pompkin.
No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace,
nutmeg and ginger, laid into paste No. 7 or 8, and with a dough spur, cross and
chequer it, and baked in dishes three quarters of an hour.
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Classic
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