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27
Pudings & C

To make a Plumb Pudding
Take 3 pints of Milk & make it warm then Slice 4 penny=worth of french bread thin & pour yr. Milk upon it. let it stand till it is coldn, then take 1/2 a pd. of Currants as many Raisins & a good quantity of suet shred pretty small, with 3 Eggs, mix this all together & break the bread well that there mayn't be any lumps, put in a little flour to bind it some nutmeg & a spoonfull of Orange water, then put it in pan & bake it
A Marrow Pudding
Take a quart of Cream, boyle it with a blade of Mace, & a peice of Cinamon, when the Cream is cold put to it 8 Eggs leaveing out half the whites, then lay at the bottom of yr. Dish Sippets of White Bread & upon each Sippet a peice of Marrow, if you please you may add plumbs & Sweet meats, then pour yr. Custard over it
A Pudding
Take 3 penny worth of Stale bread, grate it & put it thro' a Cullender. 6 Eggs 1/2 a pd. of Currants, 1/2 a pd. of Suet cut Small, a pint of Milk 1/2 a [dash of] of nutmeg 2 spoonfulls of Orange flower Water, a Little Salt, sweeten it to y [r?]
A Six hour's Pudding
Take a pound of Beef Suet Shred small, 2 pd. of Raisins Honed, a quarter of a pd. of Sugar, 4 Eggs, 4 Spoonfulls of Flour, Mix all together & boyle it 6 hours
A Rice Pudding
Boy 1/2 a pd. of Rice in 2 qts. of Milk till it is as thick as hasty pudding with a Stick of Cinamon, pour it over 1/2 a pound of fresh butter & stir it till the butter is melted, let it stand till cold, put in the yolks of 10 Eggs & 6 of the Whites, well beat and Strain'd, 3 Naples bisketts Grated, 3/4 of a pd. of Sugar, stirr it well together, butter the Dish & bake it. you must scald the Rice before you put it in milk beastleastit should Curdle.

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