Take half a pound of loafe Sugar sift’d and dryed 4 ounces of Lammas
wheat flour finely sift’d and dryed very well 6 ounces of fresh butter
and the yolkes of 4 new laid eggs and the whites of 7 beat your
butter in a bowle till it be like pap not heat at all but raw with 2
spoonfulls of Sack and 2 of rosewater you may infuse some clovejilly
flowers in your rosewater to make it look brown when your butter is
beat like pap then you must put in your 4 yolkes and 7 whites of egg
and beat them up together till it’s a little mingled then put in the
Sugar then the flour and keep beating of it upwards as for Biskit it
must not be Slackned in the beating but beat an hour then take the peel
of 2 oringes candied or raw but if raw boyle out the bitterness shred
in your peel but put it not in till the last and then squeeze in the
juice of 2 oringes if you have any when it is beat an hour and half and
your peel in you may add perfume and have a pound of flour 4 ounces
of butter 2 eggs whites and yolkes 2 spoonfulls of Sack make it up in
paste cover the dish with it very thin bottom and brims and put your
pudding in a flat broad dish and cover it with some of the same paste
a little thicker at top set it in an oven hot enough for manchet & 3
quarters of an hour will bake it.