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Classic
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page 120
mix with it a pound of currants, washed, picked, and dried, and a pound of
raisins stoned and floured--tie it in a thick cloth, and boil it steadily eight
hours.
MARROW PUDDING.
GRATE a large loaf of bread, and pour on the crumbs a pint of rich milk boiling
hot; when cold, add four eggs, a pound of beef marrow sliced thin, a gill of
brandy, with sugar and nutmeg to your taste--mix all well together, and either
bake or boil it: when done, stick slices of citron over the top.
SIPPET PUDDING.
CUT a loaf of bread as thin as possible, put a layer of it in the bottom of a
deep dish, strew on some slices of marrow or butter, with a handful of currants
or stoned raisins; do this till the dish is full; let the currants or raisins be
at the top; beat four eggs, mix with them a quart of milk that has been boiled a
little and become cold, a quarter of a pound of sugar, and a grated nutmeg--pour
it in, and bake it in a moderate oven--eat it with wine sauce.
SWEET POTATO PUDDING.
BOIL one pound of sweet potatos very tender, rub them while hot through a
colander; add six eggs well beaten, three quarters of a pound of powdered sugar,
three quarters of butter, and some grated nutmeg and lemon peel, with a glass of
brandy; put a paste in the dish, and when the pudding is done, sprinkle the
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