The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To make a hastie Pudding.

SEt on three pintes of Cream, two grated Manchets or French rolles sliced thin and minced, put to this a grated Nutmeg, a little Cloves, Mace, Cinamon and Ginger beaten; add thereto half a handful of flower, mingle it together, and stir it into your milk; when it boyls, throw in a piece of Butter; then having four or five eggs beaten, with the whites of half cast away, put them also into your Pudding, with a handful of Sugar, and a little Rose-water, stir them together again, till they begin to boyl and thicken, then put it out into your dish you serve it up in, set it on a heap of coals, put a fire-shovell to be red hot in the fire, then hold it close to your Pudding untill it is brown on the top, so scrape on Sugar and send it up.