Part 38 (1/2)
_To make a Pudding in haste._
Take a pint of good Milk or Cream, put thereto a handful of raisins of the Sun, with as many currans, and a piece of b.u.t.ter, then grate a manchet and a nutmeg, and put thereto a handful of flour; when the milk boils, put in the bread, let it boil a quarter of an hour, then dish it up on beaten b.u.t.ter.
_To make a Quaking Pudding._
Slice the crumbs of a penny manchet, and infuse it three or four hours in a pint of scalding hot cream, covering it close, then break the bread with a spoon very small, and put to it eight eggs, and put only four whites, beat them together very well, and season it with sugar, rose-water, and grated nutmeg: if you think it too stiff, put in some cold cream and beat them well together; then wet the bag or napkin and flour it, put in the pudding, tie it hard, and boil it half an hour, then dish it and put to it b.u.t.ter, rose-water, and sugar, and serve it up to the table.
_Otherways baked._
Scald the bread with a pint of cream as abovesaid, then put to it a pound of almonds blanched and beaten small with rose-water in a stone mortar, or walnuts, and season it with sugar, nutmeg, salt, the yolks of six eggs, a quarter of a pound of dates slic't and cut small a handful of currans boil'd and some marrow minced, beat them all together and bake it.
_To make a Quaking Pudding either boil'd or baked._
Take a pint of good thick cream, boil it with some large mace, whole cinamon, and slic't nutmeg, then take six eggs, and but three whites, beat them well, and grate some stale manchet, the quant.i.ty of a half penny loaf, put it to the eggs with a spoonful of flour, then season the cream according to your own taste with sugar and salt; beat all well together, then wet a cloth or b.u.t.ter it, and put in the pudding when the water boils; an hour will bake it or boil it.
_Otherways._
Take a penny white loaf, pare off the crust, and slice the crumb, steep it in a quart of good thick cream warmed, some beaten nutmeg, six eggs, whereof but two whites, and some salt. Sometimes you may use boil'd currans, or boil'd raisins.
If to bake, make it a little stiffer, sometimes add saffron; on flesh-days use beef-suet, or marrow; (or neither) for a boil'd pudding b.u.t.ter the napkin being first wetted in water, and bind it up like a ball, an hour will boil it.
_To make a Shaking Pudding._
Take a pint of cream and boil it with large mace, slic't nutmeg, and ginger, put in a few almonds blanched and beaten with rose-water, strain them all together, then put to it slic't ginger, grated bread, salt and sugar, flour the napkin or cloth, and put in the pudding, tie it hard, and put it in boiling water; (as you must do all puddings) then serve it up verjuyce, b.u.t.ter, and sugar.
_To make a Hasty-Pudding in a Bag._
Boil a pint of thick cream with a spoonful of flour, season it with nutmeg, sugar, and salt, wet the cloth and flour it, then pour in the cream being hot into the cloth, and when it is boil'd b.u.t.ter it as a hasty pudding. If it be well made, it will be as good as a Custard.
_To make a Hasty-Pudding otherways._
Grate a two penny manchet, and mingle it with a quarter of a pint of flour nutmeg, and salt, a quarter of sugar, and half a pound of b.u.t.ter; then set it a boiling on the fire in a clean scowred skillet, a quart, or three pints of good thick cream, and when it boils put in the foresaid materials, stir them continual, and being half boil'd, put in six yolks of eggs, stir them together, and when it is boil'd, serve it in a clean scowred dish, and stick it with some preserved orange-peel thin sliced, run it over with beaten b.u.t.ter, and sc.r.a.ping sugar.
_To make an Almond Pudding._
Blanch and beat a pound of almonds, strain them with a quart of cream, a grated, penny manchet sea.r.s.ed, four eggs, some sugar, nutmeg grated, some dates, & salt; boil it, and serve it in a dish with beaten b.u.t.ter, stick it with some muskedines, or wafers, and sc.r.a.ping sugar.
_Otherways._
Take a pound of almond-paste, some grated bisket-bread, cream, rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some boil'd currans, pistaches, and musk, boil it in a napkin, and serve it as the former.