Blanch and pound very fine a quarter of a pound of jordan almonds; then put them into a stewpan, add a gill of the syrup of roses, the crumb of a french roll, a little grated nutmeg, half a gill of brandy, two table spoonfuls of tansey juice, three ounces of fresh butter, and some slices of citron. Pour over it a pint and a half of boiling cream or milk, sweeten to the palate, and when it is cold mix it well, add the juice of a lemon and eight eggs beaten. It may be either boiled or baked.
Almond Pudding.
To be made as a tansey pudding, only omitting the french bread and tansey juice, and adding as substitutes a quarter of a pound of naples biscuits and a spoonful of orange flower water.
Marrow Pudding.
Boil with a quart of new milk cinnamon and lemon peel, and strain it to half a pound of beef marrow finely chopped, a few currants washed and picked, some slices of citron and orange peel candied, a little grated nutmeg, brandy, syrup of cloves, a table spoonful of each, and half a pound of naples biscuits. When the mixture is cold add eight eggs beat up, omitting five of the whites, and bake it in a dish with puff paste round it.
Bread Pudding.
To be made as a marrow pudding, only omitting the naples biscuits and a quarter of a pound of the beef marrow, adding as a substitute the crumb of french bread.
A rich Plum Pudding.