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(29)
Puddings &
An Orange Pudding
Take 3 large Seville Oranges, & one Lemon. Cut off the rind from
the White boyle them till tender. then beat them in a Stone Mortar
melt 1/4 of a pd. of butter Beat 12 Eggs the White of but 4 with Sugar, Squ
-eeze in all the Oranges. grate in a Naples Biskett mix it in with
the melted butter, & put it into puff past 3/4 of an hour will bake it.

An Orange Pudding
Take the Juice of 6 Oranges, 8 or 10 Eggs. half the Whites. beat the Juice
& Eggs well together & strain it, put to it 1/2 a pd. of Loaf Sugar powder'd, 1/2 a
pd. of fresh Butter broake in peices, grate the rinds of one or 2 Oranges.
put a thin past at the bottom of yr. dish & an Open one at the top, bake it
1/2 an hour.

An Orange Pudding
Pare a Large Orange very thin beat it very well in a Stone
Mortar with a 1/4 of a pd. of Sugar, put to them the yolks of 8 Eggs 1/4 of a pd.
of melted Butter, the juice of an Orange with the inside Scraped very
clean from the Skin & Seeds mix all well together & put into a Dish
with puff paste under it, bake it in a quick Oven.
A Lemon pudding may be made the same way.

A Lemmon Pudding
Grate the Rinds of 3 Lemmons add the Juice. 6 Eggs 3 whites 1/2 a pt.
of Cream 1/2 a pd. of melted Butter (put to it when Cool) almost 1/2 a pd. of
Sugar, 2 Naples bisketts, bake it in Puff Paste in a Dish.

Fry'd Puddings
Slice a penny Loaf & Soak it in boyl'd Milk cover it Close, & when Cold
put 3 Eggs, nutmeg, Sugar, & one Spoonful 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.

(29)
Puddings &
An Orange Pudding
Take 3 large Seville Oranges, & one Lemon. Cut off the rind from
the White boyle them till tender. then beat them in a Stone Mortar
melt 1/4 of a pd. of butter Beat 12 Eggs the White of but 4 with Sugar, Squ
-eeze in all the Oranges. grate in a Naples Biskett mix it in with
the melted butter, & put it into puff past 3/4 of an hour will bake it.

An Orange Pudding
Take the Juice of 6 Oranges, 8 or 10 Eggs. half the Whites. beat the Juice
& Eggs well together & strain it, put to it 1/2 a pd. of Loaf Sugar powder'd, 1/2 a
pd. of fresh Butter broake in peices, grate the rinds of one or 2 Oranges.
put a thin past at the bottom of yr. dish & an Open one at the top, bake it
1/2 an hour.

An Orange Pudding
Pare a Large Orange very thin beat it very well in a Stone
Mortar with a 1/4 of a pd. of Sugar, put to them the yolks of 8 Eggs 1/4 of a pd.
of melted Butter, the juice of an Orange with the inside Scraped very
clean from the Skin & Seeds mix all well together & put into a Dish
with puff paste under it, bake it in a quick Oven.
A Lemon pudding may be made the same way.

A Lemmon Pudding
Grate the Rinds of 3 Lemmons add the Juice. 6 Eggs 3 whites 1/2 a pt.
of Cream 1/2 a pd. of melted Butter (put to it when Cool) almost 1/2 a pd. of
Sugar, 2 Naples bisketts, bake it in Puff Paste in a Dish.

Fry'd Puddings
Slice a penny Loaf & Soak it in boyl'd Milk cover it Close, & when Cold
put 3 Eggs, nutmeg, Sugar, & one Spoonful 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.