[ Puddings of Swines Lights.]
Parboil the lights, mince them very small with suet, and mix them with grated bread, cream, curans, eggs, nutmeg, salt, and rose-water, and fill the guts.
[ To make an Oatmeal Pudding.]
Pick a quart of whole oatmeal, being finly picked and cleansed, steep it in warm milk all night, next morning drain it, and boil it in three pints of cream; being boil’d and cold put to it six yolks of eggs and but three whites, cloves, mace, saffron, salt, dates slic’t, and sugar, boil it in a napkin, and boil it as the bread-pudding, serve it with beaten butter, and stick it with slic’t dates, and scrape sugar; or you may bake these foresaid materials in dish, pye, &c.
Sometimes add to this pudding raisins of the sun, and all manner of sweet herbs, chopped small, being seasoned as before.
[ Other Oatmeal Pudding.]
Take great oatmeal, pick it and scale it in cream being first put in a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and currans, bake it in a dish, or boil it in a napkin, being baked or boiled, serve it with beaten butter, and scraping sugar.
[ Otherways.]
Season it with cloves, mace, saffron, salt, and yolks of eggs, and but five that have whites, and some cream to steep the groats in, boil it in a napkin, or bake it in a dish or pye.