How To Make A Bread - Pudding For Baking

Take the crumb of a penny loaf, and as much flour; add a sufficient quantity of milk to bring them to a proper thickness; then mix in four eggs, a tea-spoonful of ginger, with as much sugar and salt as shall be thought necessary; afterwards put in half a pound of stoned raisins, and half a pound of currants well cleaned: pour the batter into a buttred dish, and bake it.

How To Boil A Loaf To Resemble A Pudding

Pour half a pint of milk over a penny loaf, and let it stand covered up, till it has soaked up all the milk; then tie it in a cloth, and let it boil for a quarter of an hour. This done, lay it in the dish, pour melted butter upon it, and strew sugar all over it. A French roll eats very well boiled in this manner.

How To Make Boiled Plumb-Puddinc

To a pint of milk, add a pound of flour, the crumb of a penny loaf grated, a pound of suet chopt, a pound of raisins stoned, a pound of currants, eight eggs, half a nutmeg grated, a tea-spoon ful of beaten ginger, and a little salt. First beat the eggs with the milk, then stir in the flour and bread by degrees; then the suet, spice, and fruit. It will require the addition of more milk; but then the batter mull be kept thick. This pudding must be boiled five hours.

How To Make An Agreeable Plumb-Pudding

Take eight eggs, four with the whites, and four without; beat them up, and mix them with a pint of milk; then stir in a pound of grated bread, and a pound of flour; as also a pound of raisins stoned, a pound of currants well cleaned, half a pound of sugar, and a little grated ginger; mix them well together, and you may either boil or bake it. If you bake it, it will take up three quarters of an hour.

How To Make A Bak'D Pudding

Boil a quart of milk, a little, with three bay-leaves; then take the leaves out, and with flour make a hasty-pudding, adding a little salt to give it a relish. When it is pretty thick, take it off the fire, and stir in half a pound of butter, a quarter of a pound of sugar, twelve eggs, six with the whites, and six without: stir all together, and pour the mixture into a dish covered with puff paste. Half an hour will bake it.

How To Make A Marrow-Pudding

Mix a quart of cream with three Naples biscuits, ten eggs well beaten, half with the whites, and half without, a grated nutmeg, and sugar enough to sweeten the whole : put a bit of butter at the bottom of the sauce-pan, and then pour in the mix-ture, setting it over the fire, and keep it stirring till it is pretty thick. Afterwards add a quarter of a pound of currants plump'd in hot water, and pour it into an earthen pan. The next, lay some fine paste at the bottom of a dish, and round the edges; pour in the mixture, and lay long pieces of marrow on the top; set it immediately into the oven, and bake it for half an hour.

How To Make A Steak Or Pidgeon-Pudding

Take a quarter of a peck of flour, two pounds of suet, a little salt, and cold water enough to make a stiff paste; roll it out, and put in beef-steaks, or mutton, or pidgeons, seasoned with pepper and salt; turn up the sides, close the top, and put it into boiling water. If you make your pudding very large, it will take five hours boiling, and so in proportion.