Orange Pudding

Having boiled the rind of a Seville orange very soft, beat it in a marble mortar with the juice, and put to it two Naples biscuits grated very fine, a quarter of a pound of sugar, half a pound of butter, and the yolks of six eggs. Mix well toge ther, lay a good puff paste round the edge of the dish, and bake it half an hour in a gentle oven.

Or, take the yolks of sixteen eggs, beat them well with half a pint of melted butter, grate in the rind of two Seville oranges, beat in half a pound of line sugar, two spoonsful of orange flower water, two of rose water, a gill of sack, half a pint of cream, two Naples biscuits, or the crumb of a halfpenny loaf soaked in cream, and mix all well together. Make a thin puffpaste, and lay it all round the rim and over the dish. Then pour in the pudding and bake it.

Or, beat sixteen yolks fine, mix them with half a pound of fresh butter melted, half a pound of white sugar, half a pint of cream, a little rose water, and a little nutmeg. Cut the peel of a large Seville orange so thin that none of the white may appear, beat it fine in a mortar till like a paste, and by degrees mix in the ingredients. Then lay a puff paste all over the dish, pour in the ingredients, and bake it.

Or, grate, on the rind of two large Seville oranges as far as they are yellow. Then put the oranges in water, and let them boil till tender: shift the water three or four times, to take put the bitterness, and when tender, cut them open, and take away the seeds and strings. Beat the other part in a monar with half a pound of sugar, till a paste, and add to it the yolks of six eggs, three or four spoonsful of thick cream, and half a Naples biscuit grated. Mix these together, melt a pound of fresh butter very thick, and stir it well in. When cold, put a little puff paste about the bottom and rim of the dish. Pour in the ingredients, and bake it about three quarters of an hour.

Biscuit Pudding

Pour a pint of boiling milk or cream over three Naples biscuits grated; cover it close; when cold add the yolks of four eggs, the whites of two, some nutmeg, a little brandy, half a spoonful of flour, and some sugar. Boil this an hour in a china bason, and serve it with melted butter, wine, and sugar.

Lemon Pudding

Cut the rind very thin of three lemons, and boil them in three quarts of water till tender. Then pound them very fine in a mortar, and have ready a quarter of a pound of Naples biscuits, boiled up in a quart of milk or cream. Mix them and the lemon rind with it, and beat up twelve yolks -and six whites of eggs very fine. Melt a quarter of a pound of fresh butter, and put in half a pound of sugar, and a little orange flower water. Mix all well together, put it over the stove, keep it stirring till it is thick, and then squeeze in the juice of half a lemon. Put puff paste round the dish, as before directed, then pour the pudding, cut some candied sweetmeats and strew over it, and bake it three quarters of an hour.

Or, blanch and beat eight ounces of Jordan almonds with orange flower water, and add to them half a pound of cold butter, the yolks of ten eggs, the juice of a large lemon, and half the rind grated fine. Work them in a marble mortar till they look white and light, then put the puff paste on the dish", pour in the pudding, and bake it half an hour.