[ 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 butter 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, butter, 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 butter 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 butter; 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 butter, and scraping sugar.