A PIPPIN-PUDDING
Take Pippins and pare, and cut off the tops of them pretty deep. Then take out as much of your Apple as you can take without breaking your Apple, then fill your Apple with pudding-stuff, made with Cream, a little Sack, Marrow, Grated bread, Eggs, Sugar, Spice and Salt; Make it pretty stiff. Put it into the Pippins; lay the tops of the Pippins upon the Pippins again, stick it through with a stick of Cinnamon. Set as many upright in your dish as you can: and so fill it up with Cream, and sweeten it with Sugar and Mace; and stew them between two dishes.
TO MAKE A BAKED OATMEAL-PUDDING
Take middle Oat-meal, pick it very clean, steep it all night in Cream, half a Pint of Oat-meal, to a quart of Cream, make your Cream scalding hot, before you put in your Oat-meal, so cover it close. Take a good handful of Penny-royal, shred it very small, with a pound of Beef-suet. Put it to your Cream with half a pound of Raisins of the Sun, Sugar, Spice, four or five Eggs, two whites away. So bake it three quarters of an hour; and then serve it up.
A PLAIN QUAKING-PUDDING
Take about three Pints of new morning Milk, and six or seven new laid Eggs, putting away half the whites, and two spoonfuls of fine-flower, about a quarter of a Nutmeg grated, and about a quarter of a pound of Sugar (more or less, according to your taste,) After all these are perfectly mingled and incorporated together, put the matter into a fit bag, and so put it into boiling water, and boil it up with a quick fire. If you boil it too long, the Milk will turn to whay in the body or substance of the Pudding, and there will be a slimy gelly all about the outside. But in about half an hour, it will be tenderly firm, and of an uniform consistence all over. You need not put in any Butter or Marrow or Suet, or other Spice, but the small proportion of Nutmeg set down, not grated bread. For the Sauce, you pour upon it thickened melted Butter, beaten with a little Sack, or Orange-flower water, and Sugar; or compounded in what manner you please, as in other such like Puddings.
A GOOD QUAKING BAG-PUDDING
Set a quart of good morning Milk upon the fire, having seasoned it with Salt, and sliced or grated Nutmeg. When it beginneth to boil, take it from the fire, and put into it four peny Manchets of light French-bread sliced very thin (If it were Kingstone-bread, which is firmer, it must be grated) and a lump of Sweet-butter as big as a Wall-nut, and enough Sugar to season it; and cover the possnet with a plate to keep the heat in, that the bread may soak perfectly. Whiles this standeth thus, take ten yolks of New-laid-eggs, with one White, and beat them very well with a spoonful or two of Milk; and when the Milk is cooled enough, pour it (with the bread in it,) into the bason, where the beaten Eggs are, (which likewise should first be sweetned with Sugar to their proportion,) and put about three spoonfuls of fine flower into the composition, and knead them well together. If you will, you may put in a spoonful of Sack or Muscadine, and Ambared Sugar, working all well together; as also, some lumps of Marrow or Suet shred very small: but it will be very good without either of these. Then put this mixtion into a deep Woodden dish (like a great Butter-box) which must first be on the inside a little greased with Butter, and a little Flower sprinkled thereon, to save the Pudding from sticking to the sides of the dish. Then put a linnen cloth or handkercher over the mouth of the dish, and reverse the mouth downwards, so that you may tye the Napkin close with two knots by the corners cross, or with a strong thred, upon the bottom of the dish, then turned upwards; all which is, that the matter may not get out, and yet the boiling water get through the linnen upon it on one side enough to bake the pudding sufficiently. Put the Woodden-dish thus filled and tyed up into a great Possnet or little Kettle of boiling water. The faster it boils, the better it will be. The dish will turn and rowl up and down in the water, as it gallopeth in boiling. An hours boiling is sufficient. Then unty your linnen, and take it off, and reverse the mouth of the dish downwards into the Silver-dish you will serve it up in; wherein is sufficient melted Butter thickened with beating, and sweetened to your taste with Sugar, to serve for Sauce. You may beat a little Sack or Muscadine, or Rose, or Orange-flower-water with the Sauce; a little of any of which may also go into the Composition of the Pudding. If you put in more Flower, or more then one white of Egg to this proportion, it will binde the Pudding too close and stiff.
In plain Bag-puddings it makes them much more savoury, to put into them a little Penny-royal shreded very small, as also other sweet-Herbs. You must put in so little, as not to taste strong of them, but onely to quicken the other flat Ingredients.