The accomplisht cook Part 38

_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.

_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 sea.r.s.e 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 b.u.t.tered 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 quant.i.ty 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, b.u.t.ter 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._