The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

Puddings of all sorts.

Quaking Pudding.

TAke a pint and half of Cream, a grated Manchet, half a dozen spoonfuls of Cream, and commix it with four spoon∣fuls of Rice-flowre, then without clod∣ing beat it into batter; then take eight Eggs, and mingle them all together, beating them up with a little Rosewa∣ter, Nutmeg, Cloves, Mace, Cinamon beaten with a little Salt; if it be too thick, thin it with more Cream; then take a thick cloth wash'd over with Butter, and put your Pudding therein, in the tying of it give it some liberty to rise, then put it into your boiling liquor; let it boil for the space of a full hour, covering your Pot ve∣ry close, keep it constantly turning for the first quarter of the hour, and let it boil very fiercely; when it is enough, take it up and turn it into a Dish, stick it all o∣ver with blanched Dates and dryed Citron, perfume a little Rosewater with Musk or Ambergriese, adding some Vinegar, drawn

Butter, and a good quantity of Sugar; be∣ing very hot, pour it on your Pudding, scrape Loaf-sugar on the brims of your Dish, and so serve it up; you may do well in the sticking of your Pudding to add some Orangado to the aforesaid.

Quaking Pudding baked.

Take a Manchet, slice it and scald it with a pint of Cream, then put to it a pound of blanched Almonds pounded small with Rosewater, add thereto a quarter of a pound of Dates sliced and cut small, a handful of Currans boiled, and some Marrow minced, beat these together, and season it with Nutmeg, Sugar and Salt, putting thereto the yolks of half a dozen Eggs.

If you will make your Pudding either to boil or bake, take a pint of good thick Cream, boil it with some large Mace, whole Cinamon and sliced Ginger, with a little Nutmeg, then take the yolks of six Eggs, beat them well, and grate the quantity of a half-penny-loaf of stale Man∣chet, put it to the Eggs with a spoonful of Flowre, season it with Sugar as is re∣quisite, with a little Salt, then either bake or boil it; an hour will serve for either.

Shaking Pudding.

Take a pint of sweet Cream, boil it with large Mace, sliced Nutmeg and Gin∣ger, then put in a few Almonds beaten with Rosewater, being first blanched, then beat four Eggs with half their whites; ha∣ving strained all together, mingle there∣with sliced Ginger, Sugar, grated Bread and Salt, then butter a cloth and flowre it, having tyed it hard, put it into your boil∣ing Water, as you must do by all Puddings, then dish it up with Butter and Verjuyce, putting therein a little Sugar.

Wine Puddings.

Take the crums of two Manchets sliced, and infuse them in half a pint of Wine, with as much Sugar as you shall think re∣quisite, but first scald your Wine, then take half a dozen Eggs, and beat them with Rosewater, then put sliced Dates, Marrow and Nutmeg thereunto, mingling them all together, and filling your guts herewith boil them.

Puddings of several colours.

In the first place you must procure half a dozen dishes bespoke on purpose of the

Turner with covers befitting them; then butter the inside of your Dishes, fill one of them with the ingredients of your Quaking Pudding, then put on the cover and bind it down with a cloth prepared for that pur∣pose with pack-thread, then take as much more of the same stuff as will fill a Dish, and colour it with Spinage, and tye up this as the former; then take of Cowslips, Vio∣lets, and Clove-gilly-flowers of each a hand∣ful, and mince them a part, and beat them severally in a Morter, then take as much of the said Pudding-stuff as will fill three Dishes, putting into every Dish each di∣stinct juyce, viz. Cowslips into one, &c. and bind them up, having first covered them, as aforesaid; when they are boiled, uncover your Dishes, and turn out your Puddings into a large Dish, stick them with Suckets, and lair them with Butter, Vinegar, Rosewater, and good store of Su∣gar, scrape on some Sugar and serve them up: this is a very becoming Dish for any great Feast.

Marrow-puddings boiled in skins.

Take a quart of Cream, a rowl of French bread sliced very thin, and put it over the fire a soaking with Cinamon, that is whole,

till it is ready to boil, then beat half a do∣••en yolks of Eggs, your Cream being al∣most cold put them therein, and put to them the Marrow of three Marrow-bones minced with some minced Orangado, Ci∣tron, beaten Cinamon, Ginger, Cloves, Mace, Rosewater, Sugar and a little Salt, you may thin it with Cream, if your Man∣chet swells too much, for it must be no thicker than pancake batter; then having your Hogs-guts ready cleansed and washed, fill them up, and tye them like Beads; be∣ing about the bigness and length of an Egg; you must give two inches scope to every one of these in the tying, else they will break; boil them very softly in a Kettle for the space of half an hour or more, then take them up and keep them for service.

Marrow-puddings baked.

Let your Dish be indifferent deep on the bottom whereof lay Sippets of white Bread, and on that lay raw Marrow all o∣ver with Dates, Raisins of the Sun, Oran∣gado and other Suckets; then having in rea∣diness some Cream boiled up with the yolks of Eggs, lay thereon a ladleful or two thereof, Marrow upon that, upon your

Marrow make a lay of Dates, Raisins, &c. and then a lay of Cream, continue so do∣ing till you have fill'd your Dish, garnish the brim of your Dish with Paste, then set it in the Oven half an hour, and it will be enough. In the boiling of your Cream you must put in whole Cinamon and large Mace, and season it with Rosewater, Sugar, and grated Nutmeg.

Black-puddings.

Take six quarts of great Oat-meal, and put to it three Gallons of strong Broth, let it boil softly over the fire about half an hour, stirring it continually, pour it forth into a great earthen-Pan, let it be cold, and put to it five or six quarts of Hogs-blood strained, mix these together, and let them steep all night; then take an indifferent handful of Winter-savory, and as much Penniroyal, some Hysop and Rosemary, with a handful of Tyme and Sives, or instead thereof Onions or Leeks, and a handful of Sage, mince all these together, and mingle them with your aforesaid ingredients, let your seasoning be Pepper beaten small, Cloves, Mace, Ginger, Cinamon, Nutmegs and Salt, then cut in a good quantity of Lard about the bigness of a great Dye, adding thereto the yolks of a

dozen and a half of Eggs beaten very well, mingle these well with your hands. Your small Hogs-guts being cleansed and wa∣tered a day before, cut them about a yard long or somewhat more, blow them up to see whether they be sound, and fill them with the materials aforesaid, and tye up your lengths in six links or four, as you shall judge fit; let your Water boil mode∣rately, and having boiled your Puddings a∣bout half an hour, take them up, and put others in; then put them in for half an hour more; do this as you are filling your Puddings, supply your Pan with Hogs∣suet, and order your hand in the filling that the ingredients may all carry a due proportion.

Black-puddings otherways made.

Take the blood of a Hog whilst it is warm, and put therein some Salt; when it is cold, put in gross Oat-meal well pick'd; after it hath stood a soaking all night, then put in Rosemary, Tyme, Penniroyal, Savo∣ry and Fennel minced small, alter the hard∣ness and redness of the blood with some Cream, beat in half a dozen Eggs, and sea∣son it with Cloves, Mace, Pepper, Fennel∣seed,

and cut in good store of Beef-suet in pretty big lumps.

Or else take a quantity of Oatmeal, the one half you must pick and put it into Hogs-blood whilst it is warm, being first well strained, so let it stand all night; then take the other part of the Oatmeal and pick it also, and boil it in Milk till it be tender, and all the Milk consumed, then put it to the blood, stirring it well together, put in good store of Hogs-suet, and season it with sweet Herbs, as aforesaid, Salt, Pepper and Fennel-seed, fill not the guts too full, and boil them gently.

Polony Sausages.

Take of a Gammon of Bacon boiled, a good piece, take as much Lard and mince them both small, mingle these together, and beat them in a Morter, then season them with Tyme and Sage minced very small, and good store of Pepper pulverized with some Cloves, Nutmeg, Mace and Salt, add to them the yolks of Eggs, and as much red Wine as will render them stiff, mingle them with your hands, and fill your skins, which must be as big as the small end of a Rolling-pin, then hang them in your Chim∣ney for some time; when you use them,

cut them out thin round-ways, and put them into a Dish with Oyl and Vinegar, they will serve either for a second course or collati∣on for a drinking bout; if you season them very well with the aforesaid ingredients, they will keep a long time, they must hang either in a place indifferently hot and cold.

Liver Puddings.

Having boiled your Hogs Liver, grate it, and add to it a greater quantity of grated Bread than there is of Liver, with both their quantities of fine Flowre: to every quart of this composition allow four Eggs, half a pound of Beef-suet minced very small, a quarter of a pound of Currans, a little Rosewater, some Cloves, Nutmeg, Mace, Cinamon and Ginger beaten small; having season'd it with Salt, put thereunto Win∣ter-savory, Penniroyal, sweet Marjoram and Tyme minced very small, then min∣gle all these with a little Milk; and having made this mixture as thick as Frumenty, fill your guts therewith, then boil them soberly for the space of an hour, and if you perceive any of them to bladder prick them.

Or thus: Take a Liver, as aforesaid,

boil it dry, and let it stand till it be cold, then grate it and sift it through a Cullen∣der, put Cream to it, and the flick of a Hog minced small, with some grated Bread, also add thereto sweet Herbs minced small with Nutmeg, Mace, Pepper, Anni∣seed, Rosewater, Cream and Eggs, with some Currans and Dates, as you shall think fit, so fill the guts and boil them.

Oatmeal Puddings.

Take a pottle of Milk, and set it over the fire, with four or five sticks of Cina∣mon and large Mace, then take three hand∣fuls of great Oatmeal and beat it small in a Morter, then stirring your Milk put it therein, making it of an indifferent thick∣ness; then put in two handfuls of Beef∣suet cut small, stir it and let it boil half an hour; then pour it forth into an earthen-Pan, and let it stand till it be almost cold, if it grows thicker than is requisite, you may make it thinner with some new Milk, then break into it the yolks of five or six Eggs, with a quartern of Sugar, a grated Nutmeg, and some Rosewater, butter the bottom of your Dish, and pour in your Pudding of the thickness of Batter; then put it into an Oven about half heated, and

let it stand there half an hour, then draw it, scrape on Sugar and serve it up.

Or thus:

Pick and wash very clean a quart of whole Oatmeal, steep it in warm Milk all night, next morning drain it and boil it in three pints of Cream; when it is cold, put to it the yolks of half a dozen Eggs, and but half the whites, Cloves, Mace, Saf∣fro•••• Salt, Dates sliced and Sugar, boil it in a Pipkin, serve it with beaten Butter, and stick it with sliced Dates, and serape on Sugar; you may for variety add Raisins of the Sun, all manner of sweet Herbs, being seasoned as before.

Or you may take great Oatmeal, pick and scald it in Cream, then season it with Nutmeg, Cinamon, Ginger, Pepper, Cur∣rans, you may either bake it in a Dish, or boil it in a Napkin, serve it with beaten Butter and Sugar scraped thereon.

Oatmeal Pudding after the best manner.

Take great Oatmeal well pick'd and wash'd, and bind it up in a bag, then boil it in Beef-broth tender, then take some Cream and boil it with large Mace and sliced Nutmeg, then take it off the fire, and

slice a Manchet very thin into the Cream; to a quart thereof take eight Eggs, the whites but half so many, and mix it with your Oatmeal, then add thereto a good quantity of Beef-suet, Rosewater, Salt and Sugar, stir them will together, butter the bottom of your Dish and so bake it.

Rice-flowre Pudding.

Thicken a pottle of Milk with as much Rice-flowre as will make it as thick as Bat∣ter, then boil it with Cinamon and large Mace, then put into it a piece of Butter, and stir it continually; when it is indif∣ferently thick, put it into an earthen-Pan to cool, when it is almost cold, add to it two handfuls of Currans, a little Sugar, beaten Cinamon, and a handful of minced Dates, with the yolks of half a dozen Eggs, the whites of three omitted, butter the bottom of your Dish, and pour in your Pudding; you will do well to garnish the brims of your dish with paste; when it is baked scrape on Sugar.

Rice-pudding in guts.

Take a pottle of Milk, set it over the fire, and put therein three quarters of a pound of Rice well pick'd and wash'd, with

a little beaten Ma••e, and boil it till the Mace be dry, then pour your Rice into a strainer, that you may drain it from its moisture, then put to it the yolks of eight Eggs, and the whites of four, three quar∣t••rns of Sugar, a quarter of a pint of Rose∣water, a pound and half of Currans, and the like quantity of Beef-suet minced, sea∣son it with Nutmeg, Cinamon and Salt; then d••y the small guts of a Hog, Sheep or Heifer, being well cleansed and steeped, fill your guts with the aforesaid ingredients, cut your guts a foot long, tye them both ends together; a quarter of an hours boiling will serve the turn.

Or you may boil the Rice first in Water then in Milk, after that with Salt in Cream; then take half a dozen Eggs, grated Bread, good store of Marrow minced small, some Nutmeg, Sugar and Salt, fill the guts, put them in a Pipkin, and boil them in Milk and Rosewater.

Rice-pudding baked.

Boil the Rice tender in Milk, and sea∣son it with Nutmeg, Mace, Rosewater, Su∣gar, Eggs, and but half the whites, grated Bread with Marrow minced, then put∣ting in a little Ambergriefe, bake it in a

Dish, the bottom whereof must be but∣ter'd.

Hasty-pudding in a Dish.

Take three pints of good thick Cream, and when it boils, put therein two penny Manchets grated and mingled with a quar∣ter of a pint of Flowre, a quarter of Su∣gar, Nutmeg, Salt, and half a pound of Butter, stir it continually, and put thereto the yolks of half a dozen Eggs; when it is boiled enough, pour it into a Dish, stick it with preserved Orange-pill, run it all over with Butter, and scrape upon it some double refined Sugar.

Hasty-pudding in a bag.

Take a quart of thick Cream, with two spoonfuls of Flowre, season it with Sugar, Nutmeg, Salt, wet your bag and flowre it, then pour in your Cream whilst it is hot, when it is boiled butter it. This Pud∣ding is not inferiour to any Custard.

Or you may take a pint of good Milk, put thereto a handful of Raisins of the Sun, with as many Currans, and a piece of Butter, then grate a Manchet and Nut∣meg, and put thereto a handful of Flowre, when the Milk boils, put in the bread, let

it boil a quarter of an hour, then dish it up 〈◊〉〈◊〉 beaten Butter.

Hasty-pudding the bost way made.

Take a quart of good thick Cream, and the quantity of a French Roll and half, ••rated or rather sliced thin; when your Cream boils, put in your Bread with grated Nutmeg, Cloves, Cinamon, Mace and Ginger beaten, add thereto a spoonful 〈◊〉〈◊〉 two of Flowre, incorporate these well ••ogether, and keep it stirring, as it boils put in a spit of Butter, then take the yolks of four Eggs, and the whites of two, beat them and put them into your Skillet or Pipkin, with a handful of Sugar, and a little Rosewater, then stir it well till you perceive it to thicken and boil, then put it out into the Dish you intend to serve it up in, set it over a Chafing-dish of coals, and heat a Fire-shovel red hot, then hold it close to the top of your Pudding, till you perceive it look brown, then scrape on some Sugar and serve it.

Andolians or Blood-puddings.

Having soaked your Hogs-guts, turn them, scour them, and steep them in Wa∣ter twenty four hours, then take them out,

wipe them dry, and turn the fat side out∣ward: Then take Pepper, chopped Sage, a little Cloves and Mace beaten, Coriander∣seed and Salt, mingle all together, and sea∣son the fat side of the guts, then turn that side inwards again, and draw one gut over another, to what bigness you please, then boil them in a Pot or Pan of fair Water, with a piece of interlarded Bacon, and some Spices, with a little Salt, tye them fast at both ends, and make them of what length you please.

Or you may take blood and strain it, three parts of Blood to two of Cream, a couple of Manchets and Beef-suet cut square like Dice, the yolks of half a dozen Eggs, Salt, sweet Herbs, Nutmeg, Cloves, Mace and Pepper.

As for your blood, you may either take that of a Goose, Sheep, Calf, Lamb or Fawn.

A most incomparable rare Marrow-pudding.

Take the Marrow of four Marrow∣bones, two French Rolls, half a pound of Raisins of the Sun ready boiled and cold, Cinamon a quarter of an Ounce fine bea∣ten, two grated Nutmegs, a quarter of a pound of Sugar, a quarter of a pound of

Dates, Sack half a pint, a quarter of a pint of Rosewater, ten Eggs, two grains of Am∣bergriefe, and two of Musk dissolved: Lastly, have in readiness a deep Dish, and lay in the bottom some slices of French Bread, and strew thereon Nutmeg, Cina∣mon and Sugar mingled together, and sprin∣kle the slices with Sack and Rosewater; then lay on some Raisins of the Sun, some sliced Dates, and good big pieces of Mar∣row: And thus make two or three lays of the aforesaid ingredients, with some Musk, and a great deal of Marrow on the top, then take a pottle of Cream, and strain it, with half a quarter of fine Sugar, and a little Salt, with the yolks of twelve Eggs and six whites, then set the Dish into the Oven temperately hot, when baked scrape on some Sugar.

An excellent boiled Pudding.

Beat the yolks only of half a dozen Eggs with Rosewater, and a pint of Cream, warm it with a piece of Butter as big as a Pullets egg; when it is melted, mix them well together, and season it with Nutmeg, Sugar, and Salt, then put in as much Bread as will make it as thick as Batter, with a spoonful of Flowre, then take a double

cloth, wet it and flowre it, tye it fast, and put it in the Pot, being boiled, serve it with Butter, Verjuyce and Sugar.

Or you may take Pinamolets or French Bread, grate it and sift it through a Cullen∣der, and mix it with Flowre, minced Dates, Currans, Nutmeg, Cinamon, minced Suet, Milk from the Cow, Sugar and Eggs, take away one moiety of the whites, and mingle them all together, then make it round like a loaf, when the liquor boils, put it in tyed up in a double cloth.

Cream Puddings.

Take a pint of Cream, season it with Nutmeg, Cinamon, Ginger and Mace, let your Ginger be quartered, then put to it the yolks of four Egg, and half the quan∣tity of Whites, half a pound of Almonds blanched, beaten and strained with the Cream, a little Rosewater, Sugar and a ve∣ry little Flowre, then put your Pudding in∣to a bag or Napkin, having first wetted and flower'd it; being boiled, let your Sauce be Sack, Sugar and Butter beaten up thick to∣gether with the yolk of an Egg; then blanch some Almonds, slice them and stick the Pudding very thick all over, then scrape on Sugar and serve it up.

Green Puddings of Herbs.

Take a quart and somewhat more of Cream, and steep therein the pith of a penny-white-loaf, into which you must beat the yolks of eight Eggs, then add thereto Currans, Sugar, Cloves, beaten Mace, Dates, Cinamon, Nutmeg, sweet Marjoram, Tyme, Savory, Penniroyal minced very small, the juyce of Spinage, Saffron and Salt, boil these with Beef-suet or Marrow, or without either; these Puddings are excellent to be served up alone in a Dish, or good stuffings for boiled or roasted Poultry, Kid, Lamb or Veal.

Another excellent boiled Pudding.

Beat six Eggs into a pint of Cream, put it over the Fire, and scald the Crum of a Manchet therein, then put to it half a pound of blanched Almonds beaten small with Rosewater, season it with Sugar, Nut∣meg and Salt, some Dates sliced and cut small, some Currans boiled, and some Mar∣row minced, beat them all together and bake it.

Almond Pudding in a Dish.

Take a pound of Almonds, blanch and pound them in a Marble-Morter, strain them with a quart of Cream, a grated Manchet sierced, four Eggs, some Sugar, Nutmeg grated, some Dates, and a little Salt, boil it and serve it in a Dish with bea∣ten Butter, stick it with Wafers, and scrape on Sugar.

Some use this course by taking a pound of Almond-paste, some grated Naples∣bisket, Cream, Rosewater, yolks of Eggs, beaten Cinamon, Ginger, Nutmeg, some boiled Currans, Pistaches and Musk, boil it in a Napkin, and serve it as the for∣mer.

Almond Puddings in guts.

Take a pound and a half of Almond-paste, and put thereto some new Milk or Cream, with four or five blades of Mace, and some sliced Nutmegs; when it is boiled, take the Spice clean from it, then grate a penny Manchet, and sierce it through a Cullender, put it into the Cream, and let it stand till it be cold, then put in the Al∣monds, eight yolks of Eggs, Salt, Sugar, and good store of Marrow or Beef-suet

finely minced, and therewith fill the guts.

Cinamon Puddings.

Take two quarts of Cream, and steep therein two French Rolls, a dozen yolks of Eggs, Dates, an ounce of beaten Cinamon and some Almond-paste; you may some∣times use Rosewater and boiled Currans; either boil or bake it, which you please.

Haggus Puddings.

Take a Calves chaldron, boil it, and when it is cold, mince it very small, then take the yolks of four Eggs, and the whites of two, some Cream, grated Bread, Sugar, Salt, Currans, Rosewater, some Beef∣suet or Marrow, sweet Herbs, Marjoram, Tyme, Parsley; and mingle all together; then having a Sheep-maw ready dressed, put in the aforesaid materials and boil it.

Others take good store of Parsley, Sa∣vory, Tyme, Onions, and Oatmeal groats chopped together, and mingled with some minced Beef-suet, with Cloves, Mace, Pepper and Salt, fill the panch, sow it up and boil it; when it is boiled, cut a hole

in it, and put in some beaten Butter, with yolks of the three Eggs.

Another very good way.

Take a Calves chaldron or Muggets, boil it tender and mince it small, put to it grated Bread, the yolks of six Eggs, with as many whites, some Cream, sweet Herbs, Spinage, Succory, Sorrel, Strawberry-leaves minced small, a little Butter, Pepper, Cloves, Mace, Cinamon, Ginger, Currans, Sugar, Salt, Dates, and boil it in a Napkin or Calves-panch; being boiled, dish it and trim it with scraped Sugar, stick it with sliced Almonds, and run it over with bea∣ten Butter.

Chiveridge Puddings.

Lay the fattest of a Hog in fair Water and Salt to scowr them, then take the longest and fattest gut, and stuff it with Nutmeg, Sugar, Ginger, Pepper, and sliced Dates, boil them and serve them to the Table.

Swan or Goose-pudding.

Take the blood of either and strain it, and put therein Oatineal ••o steep, or grated Bread in Milk or Cream, with Nutmeg,

Pepper, sweet Herbs minced, Beef-suet, Rosewater, minced Lemon-pill, with a small quantity of Coriander-seed: This is a ve∣ry good Pudding for a Swan or Gooses Neck.

Veal pudding.

Take some of the raw flesh of a Leg of Veal, and mince it very small, then min∣gle it with lard cut into square pieces, and ••ince some sweet Herbs, as Marjoram, Pen∣••iroyal, &c. with some Spice, as Nutmeg, Ginger, Pepper and Salt, work or incor∣porate all together, with Cinamon, Sugar, Barberries, sliced Figs, blanched Almonds, half a pound of Beef-suet finely minced, put these into Hog or Sheep-guts well cleansed, cut them an inch and a half long, tye them and boil them in a Pipkin, with Claret wine, with large Mace; being almost boiled, have some boil'd Grapes in small bunches, and Barberries in knots, then dish them on French Bread; being scald∣ed with Mutton Broth or Gravy, garnish your dish with sliced Lemon: this is a most delicate Pudding.

Bread Pudding in guts.

Take some Cream and boil it with Mace,

and mix therewith some Almonds blanch∣ed and beaten with Rosewater, then take Cream, Eggs, Nutmeg, Currans, Salt and Marrow, and mingle them all together, with as much grated white Bread, as you shall think sufficient, and herewith fill your guts.

Bread Puddings green or yellow.

Grate three penny-white-loaves, and sierce them through a Cullender, put them into a deep dish, and put to them three Eggs, three pints of Cream, Cloves, Mace, Saffron, Salt, Rosewater, Sugar, Currans, three quarters of a pound of Beef-suet, and the like quantity of Dates; if you would have your Pudding green, colour it with Spinage, and all manner of sweet Herbs stamped amongst it, as Savory, sweet Marjoram, Rosemary, Penniroyal, &c. but if yellow, put therein only Saffron-water.

An Italian Pudding.

Take a fine Manchet, and cut it into square pieces like Dice, then put to it half a pound of Beef-suet minced small, Rai∣sins of the Sun, Cloves, Mace, Dates, Su∣gar, Marrow, Rosewater, Eggs and Cream, mingle all these together, then Butter the

bottom of your Dish, and put in the afore∣mentioned ingredients, about three quar∣ters of an hour it will be baked, then scrape on Sugar.

Some Italians use to take half a pound of grated Parmisan, or old Cheese, a pen∣ny Manchet grated, sweet Herbs chopped very small, Cinamon, Pepper, Salt, Nut∣meg, Cloves, Mace, four Eggs, Sugar and Currans, bake it in a Dish or Pye, or boil it in a Napkin; being boiled, serve it with beaten Butter, Sugar and Cinamon.

French Pudding.

Take a pound of Raisins of the Sun, two penny white-loaves chopt and cut into dice-work, a pound of Beef-suet finely minced, somewhat more than a quartern of Sugar, twelve or fourteen Dates sliced, a grain of Musk, a dozen and a half pretty big lumps of Marrow, Salt, a pint of Cream, half a dozen Eggs beaten with it, Cloves, Mace, Nutmeg, Salt and a Pippin or two pared, with a couple of Pome-waters sliced and put in the bottom of the Dish before you bake it; if you find your ingredients too many, or your Dish or Pan be too lit∣tle to hold them, divide them in two equal parts, and bake them a part.

If you would make a French Barley Pudding, thus you must do; Take a quart of Barley and boil it, then add to it the quantity of Bread, as amounts to a Man∣chet, then beat a pound of blanched Al∣monds with Rosewater, and strain them with Cream, then take the yolks of eight Eggs, and the whites of four, and beat them with Rosewater, season it with Nut∣meg, Mace, Salt, Marrow, or Beef-suet cut small, then filling the guts herewith boil them.

Puddings of Swines Lights.

Take your Lights and parboil them, then mince them very small with Suet, and mix them with grated Bread, Cream, Currans, Eggs, Nutmeg, Salt and Rosewa∣ter, so fill the guts.

A very good Pudding.

Take the crums of white Bread, the like quantity of white Flowre, the yolks of four Eggs, and as much Cream as will make it as thick as pancake Batter, then butter your Dish, bake it and scrape on Sugar.

White Puddings the best way to make them.

Take Hogs Umbles and boil them very

tender, then take some of the Lights with the Heart, and all the fleshy part about them, picking the sinewy skins from them all, then chop the meat very small, and put to it some of the Liver finely sierced, some grated Nutmeg, the yolks of half a do∣zen Eggs, a pint of Cream, two or three spoonfuls of Sack, Sugar, Cloves, Mace, Nutmeg, Cinamon, Carraway-seed, a little Rosewater, good store of Hogs-fat, and some Salt, let your guts lye a steep in Rose∣water till you fill them.

Another approved way.

Take three pints of great Oatmeal pick'd very clean, steep it in Milk three or four hours, then drain the Milk from it, and let it lye all night in Water that is warm, in the Morning drain it from the Water, and put to it two pound of minced Beef∣suet, half a score Eggs with half their whites, a quarter of an ounce of Nutmegs, as much Sugar, a little Mace, a quart of Cream, and a little Salt, mix them well to∣gether, and fill your guts herewith.

Cambridge Pudding.

Sierce grated Bread through a Cullen∣der, and mingle it with some Flowre,

minced Dates, Currans, Nutmeg, Cinamon and Pepper, minced Suet, new Milk warm, fine Sugar and Eggs, take away some of their whites, and incorporate all together. Take half a Pudding on the one side, and half a Pudding on the other, and put But∣ter in the midst, putting the one half of the Pudding aloft upon the other made round like a Loaf; put in your Pudding when the liquor boileth, and when it is e∣nough, cut it in the midst and serve it up.