Lady Sunderland's Pudding

Beat up the yolks of eight eggs with the whites of three; add live spoonfuls of flour, and a nutmeg grated, and put them into a pint of cream; butter the inside of small basons ; fill them half full, and bake them an hour: when done, turn them out of the basons; pour melted butter over them, with white wine and sugar.

Italian Pudding

Lay puffed paste at the bottom and round the edge of a dish; over which pour a pint of cream, French rolls grated, and half a pound of marrow sliced; take ten eggs, beaten fine, a nutmeg grated, twelve pippins sliced, some orange-peel, and sugar, and halt a pint of red wine: half an hour will bake it.

Marrow Pudding

Boil cinnamon and lemon-peel for an hour in a pint of milk ; strain it into a bason, and put it to cool; beat up the yolks of six eggs with half the whites: then add the milk that you strained, with a little brandy and nutmeg; put puff-paste round the rim of the dish you intend to bake it in; butter the bottom ; cut the crumb of three French rolls into slices, and lay them at the bottom of the dish ; then cut marrow in thin slices, lay them at the bottom of the dish, and lay it on the rolls; sprinkle a few currants over the marrow; then lay another layer of bread, marrow, and currants ; and repeat it till the dish is full; about a quarter of an hour before you put it into the oven pour some of the custard over it, and the remainder as you put it in; it will take about half an hour.

Quince Pudding

Scald your quinces tender, pare them thin, scrape off the pulp, mix with sugar, very sweet, and add a little ginger and cinnamon: to a pint of cream you must put two or three yolks of eggs, and stir it into your quinces till they are of a good thickness: butter your dish, pour it in, and bake it.

Sago Pudding

BoIL four ounces of sago in water for a few minutes, strain it off, put it into about a quart of milk, and boil it until tender; boil lemon-peel and cinnamon in a little milk, and strain it through the sago; put the whole into a bason; break eight eggs, mix well together, and sweeten with moist sugar; add a glass of brandy, and nutmeg; put puff-paste round the rim of the dish, and butter the bottom: three quarters of an hour will bake it.