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Classic
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page 166
salt; some rose water or sack, Lisbon sugar, and currants; mix them well
together, and lay it in a pan well buttered on the sides; when it is well
flatted with a spoon, lay some pieces of butter on the top; bake it in a gentle
oven, and serve it hot. You may turn it out of the pan when it is cold, and it
will eat like a fine cheesecake.
An Orange Pudding.
Take the yolks of sixteen eggs, beat them well with half a pound of melted
butter, grate in the rind of two Seville oranges, beat in half a pound of fine
sugar, two spoonfuls of orange-flower water, two of rose water, a gill of sack,
half a pint of cream, two Naples biscuits, or the crumb of a half penny roll
soaked in the cream, and mix all well together. Make a thin puff-paste, and lay
it all over the dish, and round the rim; pour in the pudding and bake it. It
will take about as long baking as a custard.
A Carrot Pudding.
You must take a raw carrot, scrape it very clean, and grate it; take half a
pound of the grated carrot, and a pound of grated bread; beat up eight eggs,
leave out half the whites, and mix the eggs with half a pint of cream; then stir
in the bread and carrot, half a pound of fresh butter melted, half a pint of
sack,
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