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Classic
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page 50
No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger
in a crust, bake one hour.
Orange Pudding.
Put sixteen yolks with half a pound butter melted, grate in the rinds of two
Seville oranges, beat in half pound of fine sugar, add two spoons orange water,
two of rose water, one gill of wine, half pint cream, two Naples biscuit or the
crumbs of a fine loaf, or roll soaked in cream, mix all together, put it into
rich puff-paste, which let be double round the edges of the dish; bake like a
custard.
To make a plain boiled Pudding.
Take a pint of new milk mix with it six eggs will beaten, two spoonfuls of
flour, half a nutmeg grated, a little salt and sugar. Put this mixture into a
cloth or bag. Put it into boiling water, and half an hour will boil it. Serve it
up with melted butter.
A Quaking Pudding.
Take a penny white loaf grated, two spoonfuls of flour of rice, and seven eggs,
beaten up. Put them in a quart of cream or new milk. Season them with nutmeg
grated, and white rose-water. Tie it up, boil it an hour, and then serve it up
with melted butter, and with sugar and a little wine.
A fine Biscuit Pudding.
Grate three Naples biscuit, and pour a pint of cream or milk over them hot.
Cover it close till cold, then add a little grated nutmeg, the yolks of four
eggs and two whites beat in a little orange flower or rose-water, two ounces of
powdered sugar, and half a spoonful of flour. Mix these well, and boil them in a
China bason, tied in a cloth, for an hour. Turn it out of the bason, and serve
it up
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Classic
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