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Classic
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page 27
quarts milk, 6 eggs, rose-water, nutmeg and half pound of sugar; put into a dish
and cover with paste, No. 1. bake slow 1 hour.
A Bread Pudding.
One pound soft bread or biscuit soaked in one 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 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, lye 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 mashed, three quarters of a pound of butter, 3
gills milk or cream, the juice of one lemon and the peal grated,
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