How To Make A Quaking-Pudding

Take fix eggs, three with the whites, and three without; beat them up and mix them with a pint of cream; add a little rose-water, grated nutmeg, and salt, then grate in the crumb of a halfpenny-roll, and stir them together. Take a cloth, flour it, and pour in the mixture, tie the cloth up, but not too close, and let it boil quick for half an hour.

How To Make An Orange-Pudding

Cut off the outside peel of two Seville oranges, without any of the white; and put them into a mortar and beat them to a paste. Then take the yolks of sixteen eggs, and beat them up; mix them with half a pound of fresh butter melted, half a pound of white sugar, a little rose-water, and nutmeg. Mix these together by little and little till they are all well united : then pour them into a dish, with puff paste laid all over it, and round the rim. Afterwards fend it to be baked.

Another Orange Pudding

Take the yolks of sixteen eggs, beat them well, and mix them with half a pound of melted butter. Then grate in the outside rind of two Seville oranges, and add half a pound of fine sugar, half a pint of cream, two Naples biscuits, or the crumb of a halfpenny roll, soaked in the cream, a gill of sack, two spoonfuls of rose-water, as much orange-flour-water, and mix them well together. Afterwards make a puff-paste, lay it all over the dish and round the rim; pour the pudding over this and bake it.

How To Make A Potatoe-Pudding

Boil two pound of potatoes till they are enough, peel them, and mash them well with the back of a spoon till they are fine. Then take fix eggs, half a pound of fresh butter melted, and half a pound of fine sugar. Beat these well together, and mix them with the potatoes, adding a glass of sack or brandy. Lay some puss paste in the bottom, and round the sides of the dish; pour in the pudding and bake it.

How To Make A Carrot-Pudding

Soak the crumb of two penny loaves in a quart of boiling milk; and when it is cold, grate in two large carrots, and a little nutmeg, adding sugar enough to sweeten it. Then beat up eight eggs, and mix them with three quarters of a pound a pound of fresh butter melted; stir them well together, and put them into a dish covered with puff-paste. It will require an hour's time to bake it.

How To Make An Apple-Pudding

When you have made a good puff-paste, roll it out about an inch thick, and put in apples, pared and cored, enough to fill the crust; then close it up, put it in a cloth, and boil it. If the pudding is small, it will take two hours; if large, three or four to boil it. After it is done, cut a piece of crust out of the top, and put in what butter and sugar you shall think necessary. Lay on the crust again, and send it to the table.

In the same manner you may make puddings of goosberies, currants, cherries, damsons, or apricots.

How To Make A Pease-Pudding

Tie some pease up in a cloth, and boil them till they are quite tender. Then untie them, stir in a good piece of butter, a good deal of beaten-pepper, and a little salt. Tie them up tight again, and let them boil for half an hour longer.