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Classic
Cook Books
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page 122
grains; add three quarters of a pound of sugar, and the same of melted butter;
half a nutmeg, six eggs, a gill of wine, and some grated lemon peel; put a paste
in the dish, and bake it. For change, it may be boiled, and eaten with butter,
sugar, and wine.
PLUM PUDDING.
TAKE a pound of the best flour, sift it, and make it up before sunrise, with six
eggs beaten light; a large spoonful of good yeast, and as much milk as will make
it the consistence of bread; let it rise well, knead into it half a pound of
butter, put in a grated nutmeg, with one and a half pounds of raisins stoned and
cut up; mix all well together, wet the cloth, flour it, and tie it loosely, that
the pudding may have room to rise. Raisins for puddings or cakes, should be
rubbed in a little flour, to prevent their settling to the bottom--see that it
does not stick to them in lumps.
ALMOND PUDDING.
PUT a pound of sweet almonds in hot water till the skin will slip off them;
pound them with a little orange flower or rose water, to keep them from oiling;
mix with them four crackers, finely pounded, or two gills of rice flour; six
eggs, a pint of cream, a pound of sugar, half a pound of butter, and four
table-spoonsful of wine; put a nice paste in the bottom of your dish, garnish
the edges, pour in the pudding, and bake it in a moderate oven.
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