Nassau Pudding

Put into a saucepan the whole yolks of eight, and the whites of four eggs, half a pound of pounded loaf sugar, and one pound of fresh butter; stir it over a slow fire for nearly half an hour; line a dish with thin puff paste and lay over the bottom a thick layer of orange marmalade, and then put in the pudding. Bake it for fifteen or twenty minutes.

New College Pudding

Half a pound of fresh beef suet, finely minced, the same of currants, a quarter of a pound of grated bread, and of pounded sweet biscuit, half a tea-spoonful of salt, a small nutmeg grated, an ounce of candied orange-peel minced; mix all together with two or three well-beaten eggs, and fry them in butter till of a light brown; shake the pan, and turn them frequently till done enough. Serve with pounded loaf sugar strewed thickly over them.

Newmarket Pudding

Put on to boil a pint of good milk, with half a lemon-peel, a little cinnamon, and a bay leaf; boil gently for five or ten minutes; sweeten with loaf sugar; break the yolks of five, and the whites of three eggs, into a basin; beat them well, and add the milk: beat all well together, and strain through a fine hair sieve, or tamis: have some bread and butter cut very thin; lay a layer of it in a pie-dish, and then a layer of currants, and so on till the dish is nearly full; then pour the custard over it, and bake half an hour.

Newcastle, Or Cabinet Pudding

Butter a half melon mould, or quart basin, and stick all round with dried cherries, or fine raisins, and fill up with bread and butter, etc. as in the above; and steam it an hour and a half.

Nottingham Pudding

Peel six good apples; take out the core with the point of a small knife, or an apple corer, if you have one; but be sure to leave the apples whole; fill up where you took the core from with sugar; place them in a pie-dish, and pour over them a nice light batter, prepared as for batter pudding, and bake an hour in a moderate oven.

Oatmeal Pudding

Sift a pound of oatmeal, chop three-quarters of a pound of suet, mince some onions, and mince all together; season well with pepper and salt; half fill the skins, and boil and dress them as directed in the receipt for ox-blood puddings. Some people think a little sugar an improvement.

Orange (1)

The yolks of six and the whites of three eggs, well beaten; three lable-sooonfuls of orange marmalade, a quarter of a pound of loaf sugar pouned, the same of melted butter; three table-spoonfuls of grated bread, and a quarter of a pint of cream; mix all well together, and bake them in a dish lined with puff paste.

Orange (2)

Cut in half three large Seville oranges, squeeze and strain the juice; boil the skins till quite soft in a good deal of water, pound them in a mortal-, and mix them with nine beaten yolks and four whites of eggs, nearly a pound of pounded loaf sugar, the juice of the oranges, and half a pound of melted butter. Bake it in a dish lined with puff paste for half an hour.