_Plain Orange Pudding._
Make a bread pudding, and add a table-spoonful of ratafia, the juice of a Seville orange and the rind, or that of a lemon cut small. Bake with puff paste round it; turn it out of the tin when sent to table.
_Paradise Pudding._
Six apples pared and chopped very fine, six eggs, six ounces of bread grated very fine, six ounces of sugar, six ounces of currants, a little salt and nutmeg, some lemon-peel, and one gla.s.s of brandy. The whole to boil three hours.
_Pith Pudding._
Take the pith of an ox; wipe the blood clean from it; let it lie in water two days, changing the water very often. Dry it in a cloth, and sc.r.a.pe it with a knife to separate the strings from it. Then put it into a basin; beat it with two or three spoonfuls of rose-water till it is very fine, and strain it through a fine strainer. Boil a quart of thick cream with a nutmeg, a blade of mace, and a little cinnamon. Beat half a pound of almonds very fine with rose-water; put them in the cream and strain it: beat them again, and again strain till you have extracted all their goodness; then put to them twelve eggs, with four whites. Mix all these together with the pith; add five or six spoonfuls of sack, half a pound of sugar, citron cut small, and the marrow of six bones; and then fill them. Half an hour will boil them.
_Plum Pudding._ No. 1.
Half a pound of raisins stoned, half a pound of suet, good weight, shred very fine, half a pint of milk, four eggs, two of the whites only. Beat the eggs first, mix half the milk with them, stir in the flour and the rest of the milk by degrees, then the suet and raisins, and a small tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together in the beginning, and stir all the ingredients well together. A plum pudding should never boil less than five hours; longer will not hurt it.
This quant.i.ty makes a large plain pudding: half might do.
_Plum Pudding._ No. 2.
One pound of jar raisins stoned and cut in pieces, one pound of suet shred small, with a very little salt to it; six eggs, beat with a little brandy and sack, nearly a pint of milk, a nutmeg grated, a very little flour, not more than a spoonful, among the raisins, to separate them from each other, and as much grated bread as will make these ingredients of the proper consistence when they are all mixed together.
_Plum Pudding._ No. 3.
Take half a pound of crumb of stale bread; cut it in pieces; boil half a pint of milk and pour over it; let it stand half an hour to soak. Take half a pound of beef suet shred fine, half a pound of raisins, half a pound of currants beat up with a little salt; mix them well together with a handful of flour. b.u.t.ter the dish, and put the pudding in it to bake; but if boiled, flour the bag, or b.u.t.ter the mould, if you boil it in one. To this quant.i.ty put three eggs.
_Plum Pudding._ No. 4.
One pound of beef suet, one pound of raisins stoned, four table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of salt, five eggs, and half a grated nutmeg. Flour the cloth well, and boil it six hours.
_Plum Pudding._ No. 5.
Take currants, raisins, suet, bread crumb, and sugar, half a pound of each, five eggs, two ounces of almonds blanched and shred very fine, citron and brandy to taste, and a spoonful of flour.
_A rich Plum Pudding._
A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of flour, a pound of suet, a little nutmeg, a gla.s.s of brandy: boil it five or six hours.
_Potato Pudding._ No. 1.
Boil two pounds of white potatoes; peel them, and bruise them fine in a mortar, with half a pound of melted b.u.t.ter, and the yolks of four eggs.
Put it into a cloth, and boil it half an hour; then turn it into a dish; pour melted b.u.t.ter, with a gla.s.s of raisin wine, and the juice of a Seville orange, mixed together as sauce, over it, and strew powdered sugar all over.
_Potato Pudding._ No. 2.
Take four steamed potatoes; dry and rub them through a sieve; boil a quarter of a pint of milk, with spice, sugar, and b.u.t.ter; stir the potatoes in the milk, with the yolks of three eggs; beat the whites to a strong froth, and add them to the pudding. Bake it in a quick oven.
_Potato Pudding._ No. 3.
Boil three or four potatoes; mash and pa.s.s them through a sieve; beat them up with milk, and let it stand till cold. Then add the yolks of four eggs and sugar; beat up the four whites to a strong froth, and stir it in very gently before you put the pudding into the mould.
_Potato Pudding._ No. 4.
One pound of potatoes, three quarters of a pound of b.u.t.ter, one pound of sugar, eight eggs, a little mace, and nutmeg. Rub the potatoes through a sieve, to make them quite free from lumps. Bake it.
_Potato Pudding._ No. 5.
Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of Gloucester cheese--total, fifteen ounces--with as much boiling water as is necessary to bring them to a due consistence. Bake in an earthen pan.
_Potato Pudding._ No. 6.
Potatoes and suet as before, and one ounce of red herrings, pounded fine in a mortar, mixed, baked, &c. as before.
_Potato Pudding._ No. 7.
The same quant.i.ty of potatoes and suet, and one ounce of hung beef, grated fine with a grater, and mixed and baked as before.
_Pottinger"s Pudding._
Three ounces of ground rice, and two ounces of sweet almonds, blanched and beaten fine; the rice must be boiled and beaten likewise. Mix them well together, with two eggs, sugar and b.u.t.ter, to your taste. Make as thin a puff paste as possible, and put it round some cups; when baked, turn them out, and pour wine sauce over them. This quant.i.ty will make four puddings.
_Prune Pudding._
Mix a pound of flour with a quart of milk; beat up six eggs, and mix with it a little salt, and a spoonful of beaten ginger. Beat the whole well together till it is a fine stiff batter; put in a pound of prunes; tie the pudding in a cloth, and boil it an hour and a half. When sent to table, pour melted b.u.t.ter over it.
_Quaking Pudding._
Boil a quart of milk with a bit of cinnamon and mace; mix about a spoonful of b.u.t.ter with a large spoonful of flour, to which put the milk by degrees. Add ten eggs, but only half the whites, and a nutmeg grated.
b.u.t.ter your basin and the cloth you tie over it, which must be tied so tight and close as not to admit a drop of water. Boil it an hour. Sack and b.u.t.ter for sauce.
_Another way._