BREAD PUDDING 1

            How to cooking it:
Take three jills of milk

When boiled, take a penny loaf sliced thin, cut off the out crust, put on the boiling milk

Let it stand close covered till it be cold and beat it very well till all the lumps be broke

Take five eggs beat very well, grate in a little nutmeg, shred some lemon-peel and a quarter of a pound of butter or beef-suet, with as much sugar as will sweeten it

And currans as many as you please

Let them be well cleaned

So put them into your dish, and bake or boil it.

READ MORE - BREAD PUDDING 1

APPLE AND HONEY PUDDING

            How to cooking it:
Take four cups of raw apples cut in small pieces, two cups of bread crumbs, one-half cup of hot water, two teaspoons of butter, two teaspoons of cinnamon, one-half cup of honey.

Put a layer of the apple in a well-buttered pudding dish; then a layer of crumbs.

Mix the honey and hot water.

Pour part of this over the crumbs, sprinkle with cinnamon and dot with a few bits of butter.

Fill the dish with alternate layers of apples, crumbs, honey, etc., having a layer of crumbs on top.

Cover and bake forty-five minutes.

Serve with cream.

READ MORE - APPLE AND HONEY PUDDING

APPLE PUDDING 1

            How to cooking it:
Take half a dozen large codlins or pippens roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar.
Beat your eggs and sugar well together
and put to them the pulp of your apples
half a pound of clarified butter
a little lemon-peel shred fine
a handful of bread crumbs or bisket
four ounces of candid orange or citron
and bake it with a thin paste under it.

READ MORE - APPLE PUDDING 1