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