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Puddings
A Millett Pudding

Take a p.d of Millett, ditto of butter, a pound of Sugar, a quart
milk, mix them & put them in a butter'd dish & bake it

A Carrot Pudding

Take a large red carrot, grate it fine, a penny worth of bread
grated, a little sack, 8 eggs leaving the whites of 4. Set one the fire
in a pt. of milk & stir into it 3/4 of a p.d of butter, mix them all together
when pretty warm, grate in some nutmeg, & sweeten it, butter yr. dish
& put it in the oven.

To Make an Orange Pudding

Take the rinds of 2 large Seville oranges pared very thin
half a pound of sugar finely beaten, 3 quarters of a pd of butter
the yolks of 12 eggs, beat the orange & butter together, putting in
the sugar a little at a time till all is in, then put in the yolks
of 12 eggs, beat & beat them all together till they are well incorporated
then roll a puff past[ry] very thin & lay it in the bottom of the dish
& put the pudding in , then cut some strips of past & lay cross them,
half an hour will bake it.

to Make Oranges into Puddings

Take 6 Seville oranges. grate off the outside rind. cut a small hole on
the top & scoop out the inside. take care not to break them, boyle them in a large
saucepan of water & shift the water once. Let them boyle 'till they are
tender, then take 3 pints of water, 6 apples quarter'd & a pd. of sugar, boile
all these together. Strain out the apples & boile up the oranges in this liquor
till they are clear turning them often, then take the inside of the oranges &
force it thro' a seive, sweeten it to yr. taste take the yolks of 5 eggs carefully
takeing out the treads, mix them with the pulp, almost fill the oranges with this
then put them in a pan with the liquor they were boyled up in & bake 'em in
a quick oven for 1/2 an hour.