_The most Excellent Ways of making All sorts of Puddings._
_A boil'd Pudding._
Beat the yolks of three eggs, with rose-water, and half a pint of
cream, warm it with a piece of butter as big as a walnut, and when
it is melted mix the eggs and that together, and season it with
nutmeg, sugar, and salt; then put in as much bread as will make it
as thick as batter, and lay on as much flour as will lie on a
shilling, then take a double cloth, wet it, and flour it, tie it
fast, and put it in the pot; when it is boil'd, serve it up in a
dish with butter, verjuice, and sugar.
_Otherways._
Take flour, sugar, nutmeg, salt, and water, mix them together with a
spoonful of gum-dragon, being steeped all night in rose-water,
strain it, then put in suet, and boil it in a cloth.
_To boil a Pudding otherways._
Take a pint of cream or milk, and boil it with a stick of cinamon,
being boil'd let it cool, then put in six eggs, take out three
whites, and beat the eggs before you put them in the milk, then
slice a penny-roul very thin and being slic't beat all together,
then put in some sugar, and flour the cloth; being boil'd for sauce,
put butter, sack, and sugar, beat them up together, and scrape sugar
on it.
_Other Pudding._
Sift grated bread through a cullender, and mix it with flour, minc't
dates, currans, nutmeg, cinamon, minc't suet, new milk warm, sugar
and eggs, take away some of the whites and work all together, then
take half the pudding for one side, and half for the other side, and
make it round like a loaf, then take butter and put it into the
midst, and the other side aloft on the top, when the liquor boils,
tie it in a fair cloth and boil it, being boil'd, cut it in two, and
so serve it in.
_To make a Cream Pudding to be boil'd._
Take a quart of cream and boil it with mace, nutmeg and ginger
quartered, put to it eight eggs, and but four whites beaten, a pound
of almonds blanched, beaten, and strained in with the cream,
a little rose-water, sugar, and a spoonful of fine flower; then take
a thick napkin, wet it and rub it with flour, and tie the pudding up
in it: being boil'd make sauce for it with sack, sugar, and butter
beat up thick together with the yolk of an egg, then blanch some
almonds, slice them, and stick the pudding with them very thick, and
scrape sugar on it.
_To make a green boil'd Pudding of sweet Herbs._
Take and steep a penny white loaf in a quart of cream and only eight
yolks of eggs, some currans, sugar, cloves, beaten mace, dates,
juyce of spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme,
savory, peniroyal minced very small, and some salt, boil it in
beef-suet, marrow, (or none.) These puddings are excellent for
stuffings of roast or boil'd Poultrey, Kid, Lamb, or Turkey, Veal,
or Breasts of Mutton.
_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 butter, 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 butter.
_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 butter, 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 quantity
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 butter 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 butter 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, butter, 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 butter 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
butter; 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
butter, and scraping sugar.
_To make an Almond Pudding._
Blanch and beat a pound of almonds, strain them with a quart of
cream, a grated, penny manchet searsed, four eggs, some sugar,
nutmeg grated, some dates, & salt; boil it, and serve it in a dish
with beaten butter, stick it with some muskedines, or wafers, and
scraping 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.
_To make an Almond Pudding in Guts._
Take a pound of blanched almonds, beat them very small, with
rosewater, and a little good new milk or cream with two or three
blades of mace, and some sliced nutmegs; when it is boil'd take the
spice clean from it, then grate a penny loaf and searse it through a
cullender, put it into the cream, and let it stand till it be pretty
cool, then put in the almonds, five or six yolks of eggs, salt,
sugar and good store of marrow or beef-suet finely minced, and fill
the guts.
_To make a Rice Pudding to bake._
Boil the rice tender in milk, then season it with nutmeg, mace,
rose-water, sugar, yolks of eggs, with half the whites, some grated
bread, and marrow minced with amber-greese, and bake it in a
buttered dish.
_To make Rice Puddings in guts._
Boil half a pound of rice with three pints of milk, and a little
beaten mace, boil it until the rice be dry, but never stir it, if
you do, you must stir it continually, or else it will burn, pour
your rice into a cullender or strainer, that the moisture may run
clean from it, then put to it six eggs, (put away the whites of
three) half a pound of sugar, a quarter of a pint of rose-water,
a pound of currans, and a pound of beef-suet shred small, season it
with nutmeg, cinamon, and salt, then dry the small guts of a hog,
sheep, or beefer, and being, finely cleansed for the purpose, steep
and fill them, cut the guts a foot long, and fill them three
quarters full, tie both ends together, and put them in boiling
water, a quarter of an hour will boil them.
_Otherways._
Boil the rice first in water, then in milk, after with salt, in
cream; then take six eggs, grated bread, good store of marrow minced
small, some nutmeg, sugar, and salt; fill the guts and put them into
a pipkin, and boil them in milk and rose-water.
_Otherways._
Steep it in fair water all night, then boil it in new milk, and
drain out the milk through a cullender, then mince a good quantity
of beef-suet not too small, and put it into the rice in some bowl or
tray, with currans being first boil'd, yolks of eggs, nutmeg,
cinamon, sugar, and barberries, mingle all together; then wash the
second guts, fill them, and boil them.
_To make a Cinamon Pudding._
Take and steep a penny white loaf in a quart of cream, six yolks of
eggs, and but two whites, dates, half an ounce of beaten cinamon,
and some almond paste. Sometimes add rose-water, salt, and boil'd
currans, either bake or boil it for stuffings.
_To make a Haggas Pudding._
Take a calves chaldron being well scowred or boiled, mince it being
cold, very fine and small, then take four or five eggs, and leave
out half the whites, thick cream, grated bread, sugar, salt,
currans, rose-water, some beef-suet or marrow, (and if you will)
sweet marjoram, time, parsley, and mix all together; then having a
sheeps maw ready dressed, put it in and boil it a little.
_Otherways._
Take good store of parsley, tyme, savory, four or five onions, and
sweet marjoram, chop them with some whole oatmeal, then add to them
pepper, and salt, and boil them in a napkin, being boil'd tender,
butter it, and serve it on sippets.
_To make a Chiveridge Pudding._
Lay the fattest of a hog in fair water and salt to scowr them, then
take the longest and fattest gut, and stuff it with nutmeg, sugar,
ginger, pepper, and slic't dates, cut them and serve them to the
table.
_To make Leveridge Puddings._
Boil a hogs liver, and let it be thorowly cold, then grate and sift
it through a cullender, put new milk to it and the fleck of a hog
minced small put into the liver, and some grated bread, divide the
meat in two parts, then take store of herbs, mince them fine, and
put the herbs into one part with nutmeg, mace, pepper, anniseed,
rosewater, cream, and eggs, fill them up and boil them. To the other
part or sort put barberries, slic't dates, currans, cream, and eggs.
_Other Leveridge Puddings._
Boil a hogs liver very dry, and when it is cold grate it and take as
much grated manchet as liver, sift them through a cullender; and
season them with cloves, mace, and cinamon, as much of all the other
spices, half a pound of sugar, a pound and a half of currans, half a
pint of rose-water, three pound of beef suet minced small, eight
eggs and but four whites.
_A Swan or Goose Pudding._
Strain the swan or goose blood, and steep with it oatmeal or grated
bread in milk or cream, with nutmeg, pepper, sweet herbs minced,
suet, rose-water, minced lemon peels very small and a small quantity
of coriander-seed.
This for a Pudding in a swan or gooses neck.
_To make a Farsed Pudding._
Mince a leg of mutton with sweet herbs, grated bread, minced dates,
currans, raisins of the sun, a little orangado or preserved lemon
sliced thin, a few coriander-seeds, nutmeg, pepper, and ginger,
mingle all together with some cream, and raw eggs, and work it
together like a pasty, then wrap the meat in a caul of mutton or
veal, and so you may either boil or bake them. If you bake them,
indorse them with yolks of eggs, rose-water, and sugar, and stick
them with little sprigs of rosemary and cinamon.
_To make a Pudding of Veal._
Mince raw veal very fine, and mingle it with lard cut into the form
of dice, then mince some sweet marjoram, penniroyal, camomile,
winter-savory, nutmeg, ginger, pepper, salt, work all together with
good store of beaten cinamon, sugar, barberries, sliced figs,
blanched almonds, half a pound of beef-suet finely minced, put these
into the guts of a fat mutton or hog well cleansed, and cut an inch
and a half long, set them a boiling in a pipkin of claret wine with
large mace; being almost boil'd, have some boil'd grapes in small
bunches, and barberries in knots, then dish them on French bread
being scalded with the broth of some good mutton gravy, and lay them
on garnish of slic't lemons.
_To make a Pudding of Wine in guts._
Slice the crumbs, of two manchets, and take half a pint of wine, and
some sugar, the wine must be scalded; then take eight eggs, and beat
them with rose-water, put to them sliced dates, marrow, and nutmeg,
mix all together, and fill the guts to boil.
_Bread Puddings in guts._
Take cream and boil it with mace, and mix beaten almonds with
rose-water, then take cream, eggs, nutmeg, currans, salt, and
marrow, mix them with as much bread as you think fit, and fill the
guts.
_To make an Italian Pudding._
Take a fine manchet and cut it in square pieces like dice, then put
to it half a pound of beef-suet minced small, raisins of the sun,
cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and
cream, mingle all these together, put them into a buttered dish, in
less than an hour it will be baked, and when you serve it, scrape
sugar on it.
_Other Pudding in the Italian Fashion with blood of
Beast or Fish._
Take half a pound of grated cheese, a penny manchet grated, sweet
herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves,
mace, four eggs, sugar, and currans, bake it in a dish or pie, or
boil it in a napkin, and bind it up in a ball, being boil'd serve it
with beaten butter, sugar, and beaten cinamon.
_To make a French Pudding._
Take half a pound of raisins of the sun, a penny white loaf pared
and cut into dice-work, half a pound of beef-suet finely minced,
three ounces of sugar, eight slic't dates, a grain of musk, twelve
or sixteen lumps of marrow, salt, half a pint of cream, three eggs
beaten with it, and poured on the pudding, cloves, mace, nutmeg,
salt, and a pome-water, or a pippin or two pared, slic't, and put in
the bottom of the dish before you bake the pudding.
_To make a French Barley Pudding._
Boil the barley, & put to one quart of barley, a manchet grated,
then beat a pound of almonds, & strain them with cream, then take
eight eggs, & but four whites, & beat them with rose-water, season
it with nutmeg, mace, salt, and marrow, or beef-suet cut small,
mingle all together, then fill the guts and boil them.
_To make an excellent Pudding._
Take crumbs of white-bread, as much fine flour, the yolks of four
eggs, but one white, and as much good cream as will temper it as
thick as you would make pancake batter, then butter the dish, bake
it, and scrape sugar on it being baked.
_Puddings of Swines Lights._
Parboil the lights, mince them very small with suet, and mix them
with grated bread, cream, curans, eggs, nutmeg, salt, and
rose-water, and fill the guts.
_To make an Oatmeal Pudding._
Pick a quart of whole oatmeal, being finly picked and cleansed,
steep it in warm milk all night, next morning drain it, and boil it
in three pints of cream; being boil'd and cold put to it six yolks
of eggs and but three whites, cloves, mace, saffron, salt, dates
slic't, and sugar, boil it in a napkin, and boil it as the
bread-pudding, serve it with beaten butter, and stick it with slic't
dates, and scrape sugar; or you may bake these foresaid materials in
dish, pye, _&c._
Sometimes add to this pudding raisins of the sun, and all manner of
sweet herbs, chopped small, being seasoned as before.
_Other Oatmeal Pudding._
Take great oatmeal, pick it and scale it in cream being first put in
a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and
currans, bake it in a dish, or boil it in a napkin, being baked or
boiled, serve it with beaten butter, and scraping sugar.
_Otherways._
Season it with cloves, mace, saffron, salt, and yolks of eggs, and
but five that have whites, and some cream to steep the groats in,
boil it in a napkin, or bake it in a dish or pye.
_To make Oatmeal Pudding-pies._
Steep oatmeal in warm milk three or four hours, then strain some
blood into it of flesh or fish, mix it with cream, and add to it
suet minced small, sweet herbs chopped fine, as tyme, parsley,
spinage, succory, endive, strawberry leaves, violet leaves, pepper,
cloves mace, fat beef-suet, and four eggs; mingle all together, and
so bake them.
_To make an Oatmeal Pudding boil'd._
Take the biggest oatmeal, mince what herbs you like best and mix
with it, season it with pepper and salt, tye it strait in a bag, and
when it is boild, butter it and serve it up.
_Oatmeal Pudding otherwise of fish or flesh blood._
Take a quart of whole oatmeal, steep it in warm milk over night, &
then drain the groats from it, boil them in a quart or three pints
of good cream; then the oatmeal being boil'd and cold, have tyme,
penniroyal, parsley, spinage, savory, endive, marjoram, sorrel,
succory, and strawberry leaves, of each a little quantity, chop them
fine, and put them to the oatmeal, with some fennil-seed, pepper,
cloves, mace, and salt, boil it in a napkin, or bake it in a dish,
pie, or guts.
Sometimes of the former pudding you may leave out some of the herbs,
and add these, penniroyal, savory, leeks, a good big onion, sage,
ginger, nutmeg, pepper, salt, either for fish or flesh days, with
butter or beef-suet, boil'd or baked in a dish, napkin, or pie.
_To make a baked Pudding._
Take a pint of cream, warm it, and put to it eight dates minced,
four eggs, marrow, rose-water, nutmegs raced and beaten, mace and
salt, butter the dish, and put it in; and if you please, lay puff
paste on it, and scrape sugar on it and in it.
_To make a baked Pudding otherways._
Take a pint and a half of cream, and a pound of butter; set the same
on fire till the butter be melted, then take three or four eggs,
season it with nutmeg, rose-water, sugar, and salt, make it as thin
as pankake batter, butter the dish, and baste it with a garnish of
paste about it.
_Otherways._
Take a penny loaf, pare it, slice it, and put it into a quart of
cream with a little rose-water, break it very small, then take four
ounces of almon-paste, and put in eight eggs beaten, the marrow of
three or four marrow bones, three or four pippins slic't thin, or
what way you please; mingle these together with a little
ambergreese, and butter, then dish and bake it.
_Otherways._
Take a quart of cream, put thereto a pound of beef-suet minced
small, put it into the cream, and season it with nutmeg, cinamon,
and rose-water, put to it eight eggs, and but four whites, and two
grated manchets; mingle them well together, and put them in a
butter'd dish, bake it, and being baked, scrape on sugar, and
serve it.
_To make black Puddings._
Take half the oatmeal, pick it, and take the blood while it is warm
from the hog, strain it and put it in the oatmeal as soon us you
can, let it stand all night; then take the other part of the
oatmeal, pick it also, and boil it in milk till it be tender, and
all the milk consumed, then put it to the blood and stir it well
together, put in good store of beef or hog suet, and season it with
good pudding herbs, salt, pepper, and fennil-seed, fill not the guts
too full, and boil them.
_To make black Puddings otherways._
Take the blood of the hog while it is warm, put in some salt, and
when it is thorough cold put in the groats or oatmeal well picked;
let it stand soaking all night, then put in the herbs, which must be
rosemary, tyme, penniroyal, savory, and fennel, make the blood soft
with putting in some good cream until the blood look pale; then beat
four or five eggs, whites and all, and season it with cloves, mace,
pepper, fennil-seed, and put good store of hogs fat or beef-suet to
the stuff, cut not the fat too small.
_To make black Puddings an excellent way._
After the hogs Umbles are tender boil'd, take some of the lights
with the heart, and all the flesh about them, picking from them all
the sinewy skins, then chop the meat as small as you can, and put to
it a little of the liver very finely searsed, some grated nutmeg,
four or five yolks of eggs, a pint of very good cream, two or three
spoonfuls of sack, sugar, cloves, mace, nutmeg, cinamon,
caraway-seed, a little rose-water, good store of hogs fat, and some
salt: roul it in rouls two hours before you go to fill them in the
guts, and lay the guts in steep in rose-water till you fill them.
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