The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.

How to make a Quaking Pudding.

Take a Penny-loaf and grate it, then take a pint of Cream, and eight Eggs, and take away the whites, beat them very well, then grate a small Nutmeg, and too Spoonfuls of Rose-water, mix all these together, then put in a little Salt, and as much Sugar as will make it pleasant, then put your Pudding Cloath into boyl∣ing water, and let it boyl a little, then squeeze it out, and spread it all o∣ver with Butter, then strew it all over with Flower, and lay it in a Bason or Cullender, and put the Pudding in and tye it up close, one hour will boyl it; then for Sauce, take Rose-water, and a little Sack, and a quar∣of a pound of sweet Butter, and a good Spoonful of fine Sugar, and set it over the fire and melt it thick, and scrape Loaf-Sugar upon the Pudding,

and on the Brim of the Dish pour on the Sauce and serve it to the Table.

In the Spring time, you may Co∣lour this Pudding with the juyce of Spinnage, or Cowslips, or Violets, or in the Summer with the juyce of Marigolds.