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Classic
Cook Books
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page 159
A light Pudding.
Take a pint of cream, or new milk from the cow; in which boil a little nutmeg,
cinnamon, and mace in a fine linen rag. Take out the spice, and beat up the
yolks of eight eggs, and the whites of four, with a glass of mountain wine; to
which add a little salt and sugar; then mix them with the milk. Put in a half
penny roll, a spoonful of flour, and a little rose-water; and having beat them
well together, tie all up in a thick cloth, and boil it for an hour. Melt
butter, sugar, and a little white wine for sauce, and pour it over the pudding
when dished.
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 plain melted butter, and with sugar and a little wine.
A fine Biscuit Pudding.
Grate three Naples biscuits, 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
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Classic
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