A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by W.I., Gent.
Kent, Elizabeth Grey, Countess of, 1581-1651., W. J. (W. Jar)
To make a Cream Pudding to be boiled.
Take a pint and a half of thick cream, and boil it with Mace, Ginger, and Nut∣meg quartered, then put to it eight Eggs, with four whites beaten, and Almonds blancht a pound, and strained in with the cream, a little Rosewater and Sugar, and a spoonful of flour searced very fine, then take a thick napkin, wet it, and rub it with flour, and tie the pudding up in it where Mutton is boyled, or in the Beef-pot, remember to take out the whole spice out of the cream when it is boyled, the sauce for this pudding is a little Sack, and Sugar, a prettie piece of Butter, you must blanch some Almonds, when they are blanched, cut every Almond in three or four pieces the long way, and stick them up an end upon the pudding very thick.
