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27
Pudings &
To make a Plumb Pudding
Take 3 pints of Milk & make it warm then Slice 4 penny=worth of
french bread thin & pour y^r. Milk upon it. let it stand till it is cold, then
take 1/2 a p^d. 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 y^r. Dish Sippets of White
Bread & upon each Sippet a peice of Marrow, if you please you
may add plumbs & Sweet meats, then pour y^r. Custard over it

A Pudding
Take 3 penny worth of Stale bread, grate it & put it thro' a Cullender.
6 Eggs 1/2 a p^d. of Currants, 1/2 a p^d. of Suet cut Small, a pint of Milk 1/2 a of nutmeg 2 spoonfulls of Orange flower Water, a Little Salt, sweeten it to y ^[r?] tast

A Six hour's Pudding
Take a pound of Beef Suet Shred small, 2 p^d. of Raisins Honed, a qu^arter
of a p^d. of Sugar, 4 Eggs, 4 Spoonfulls of Flour, Mix all together & boyle it
6 hours

A Rice Pudding
Boy 1/2 a p^d. of Rice in 2 q^ts. 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 p^d.
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.