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To make Currant Wine.

To 12 Pounds of Fruit ^{with ye stems}put 1 Gallon of
Water. Bruise & squeeze the Pulp as dry
as you can with your Hands. Then strain it & put in 6 Pounds of fine powder
sugar. Then strain it again into a Tub
with a Tap . Stir it well together that
the Sugar may be well mix'd. Let it stand
5 or 6 days. Then draw as much off as
will run fine. put it into your vessels
with a Quart of Brandy. Strain the foul
parts thro' a flannel Bag. Fill your
Vessel quite full that you may take off
the Head with a Spoon. Then fill it again
as long as it rises. When it has done
rising stop it for a Year & then bottle
it. ___________________ Use Wine Measure

Puddings

An Orange Pudding

Take 3 large Seville Oranges & one Lemon. Cutt off the rind from
the White boyle them till tender. then beat them in a Stone Mortar
melt 1/2 [of a n]of butter Beat 12 Eggs the Whites of but [&] with Sugar. Squ
eeze [...]
To make Currant Wine.

To 12 Pounds of Fruit ^{with ye stems}put 1 Gallon of
Water. Bruise & squeeze the Pulp as dry
as you can with your Hands. Then strain it & put in 6 Pounds of fine powder
sugar. Then strain it again into a Tub
with a Tap . Stir it well together that
the Sugar may be well mix'd. Let it stand
5 or 6 days. Then draw as much off as
will run fine. put it into your vessels
with a Quart of Brandy. Strain the foul
parts thro' a flannel Bag. Fill your
Vessel quite full that you may take off
the Head with a Spoon. Then fill it again
as long as it rises. When it has done
rising stop it for a Year & then bottle
it. ___________________ Use Wine Measure
[...]
Fry'd Puddings
Slice a penny Loaf & soak it in boyl'd Milk cover it Close & when Cold
put 3 Eggs, nutmeg, Sugar, & one Spoonfull of Flour, 2 Spoonfulls of Sack
beat all together, & put in a quarter of a pound of Currants & as much beef
Suet shred Small, Fry them in beef Dripping.