Take a fine manchet and cut it in square pieces like dice, then put to it half a pound of beef-suet minced small, raisins of the sun, cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and cream, mingle all these together, put them into a buttered dish, in less than an hour it will be baked, and when you serve it, scrapesugar on it.
[ Other Pudding in the Italian Fashion with blood of Beast or Fish.]
Take half a pound of grated cheese, a penny manchet grated, sweet herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves, mace, four eggs, sugar, and currans, bake it in a dish or pie, or boil it in a napkin, and bind it up in a ball, being boil’d serve it with beaten butter, sugar, and beaten cinamon.
[ To make a French Pudding.]
Take half a pound of raisins of the sun, a penny white loaf pared and cut into dice-work, half a pound of beef-suet finely minced, three ounces of sugar, eight slic’t dates, a grain of musk, twelve or sixteen lumps of marrow, salt, half a pint of cream, three eggs beaten with it, and poured on the pudding, cloves, mace, nutmeg, salt, and a pome-water, or a pippin or two pared, slic’t, and put in the bottom of the dish before you bake the pudding.
[ To make a French Barley Pudding.]
Boil the barley, & put to one quart of barley, a manchet grated, then beat a pound of almonds, & strain them with cream, then take eight eggs, & but four whites, & beat them with rose-water, season it with nutmeg, mace,
salt, and marrow, or beef-suet cut small, mingle all together, then fill the guts and boil them.
[ To make an excellent Pudding.]
Take crumbs of white-bread, as much fine flour, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.