Part 10 (2/2)

_Another Pudding, called Cinamon-Pudding_

Take five penny loaves, and fearce them through a cullender, put them in a deep dish or tray, and put to them five pints of cream, cinamon six ounces, suet one pound minced, eggs six yolks, four whites, sugar, salt, slic't dates, stamped almonds, or none, rose-water.

_To make Rice Puddings_

Boil your Rice with Cream, strain it, and put to it two penny loaves grated, eight yolks of eggs, and three whites, beef suet, one pound of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, _&c._

_Other Rice Puddings._

Steep your rice in milk over night, and next morning drain it, and boil it with cream, season it with sugar being cold, and eggs, beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.

_To mak Oatmeal puddings, called Isings._

Take a quart of whole oatmeal, being picked, steep it in warm milk over night, next morning drain it, and boil it in a quart of sweet cream; and being cold put to it six eggs, of them but three whites, cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar.

This put in bags, guts, or fowls, as capon, _&c._

If green, good store of herbs chopped small.

_To make blood Puddings_

Take the blood of a hog, while it is warm, and steep in it a quart or more of great oatmeal groats, at the end of three days take the groats out and drain them clean; then put to these groats more then a quart of the best cream warmed on the fire; then take some mother of time, spinage, parsley, savory, endive, sweet marjoram, sorrel, strawberry leaves, succory, of each a few chopped very small and mix them with the groats, with a little fennel seed finely beaten, some peper, cloves, mace salt, and some beef-suet, or flakes of the hog cut small.

Otherways, you may steep your oatmeal in warm mutton broth, or scalding milk, or boil it in a bag.

_To make Andolians._

Soak the hogs guts, and turn them, scour them, and steep them in water a day and a night, then take them and wipe them dry, and turn the fat side outermost.

Then have pepper, chopped sage, a little cloves and mace, beaten coriander-seed, & salt; mingle all together, and season the fat side of the guts, then turn that side inward again, and draw one gut over another to what bigness you please: thus of a whole belly of a fat hog. Then boil them in a pot or pan of fair water, with a piece of interlarded bacon, some spices and salt; tye them fast at both ends, and make them of what length you please.

Sometimes for variety you may leave out some of the foresaid herbs, and put pennyroyal, savory, leeks, a good big onion or two, marjoram, time, rosemary, sage, nutmeg, ginger, pepper, salt, _&c._

_To make other Blood Puddings._

Steep great oatmeal in eight pints of warm goose blood, sheeps blood, calves, or lambs, or fawns blood, and drain it, as is aforesaid, after three days put to it in every pint as before.

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