Sago Pudding

Boil two ounces of sago in a pint of milk till tender. When cold, add five eggs, two Naples biscuits, a little brandy, and sugar it to the taste. Boil it in a bason, and serve it with melted butter, a little wine and sugar.

Almond Pudding

Having boiled the skins of two lemons very tender, and beat them fine, beat half a pound of almonds in rose water, and a pound of sugar, till they are very fine. Melt half a pound of butter, and let it stand till quite cold. Beat the yolks of eight, and the whites of four eggs, and then mix and beat them all together with a little orange flower water. Bake it in the oven.

Or, beat fine a pound and a half of blanched almonds with a little rose water, a pound of grated bread, a pound and a quarter of fine sugar, a quarter of an ounce of cinnamon, a large nutmeg beat fine, and half a pound of melted butter, mixed with the yolks of eight eggs, and the whites of four beat fine ; a pint of sack, a pint and a half of cream, and some rose or orangeflower water. Boil the cream, tie a little saffron in a bag, and dip it into the cream to colour it. First beat the eggs well, and mix them with the butter. Beat it up, add the spice, then the almonds, then the rose water and wine by degrees, beating it all the time ; then the sugar, and then the cream by degrees, keeping it stirring; and then add a quarter of a pound of vermicelli. Stir all together, and have ready some hog's guts nicely cleaned. Fill them only half full, and whilst filling, here and there put in a bit of citron. Tie both ends of the gut tight, and boil them about a quarter of an hour.

Ipswich Almond Pudding

Take a little more than three ounces of the crumb of white bread sliced, or grated, and steep it in a pint and a half of cream. Then beat half a pint of blanched almonds very fine, with a little orange flower water, till like a paste. Beat up the yolks of eight eggs, and the whites of four. Mix all well together, put in a quarter of a pound of white sugar, and stir in about a quarter of a pound of melted butter. Put it over the fire, and keep stirring it till it is thick. Lay a sheet of puff paste at the bottom of the dish, and pour in the ingredients. Half an hour will bake it.

Duke Of Buckingham's Pudding

Take a pound of suet chopped fine, a quarter of a pound of raisins stoned and chopped, two eggs, a little nutmeg and ginger, two spoonsful of flour, and sugar it to the taste. Tie it close, boil it four hours at least, and serve it with melted butter, sack, and sugar.

Duke Of Cumberland;S Pudding

Take flour, grated apples, currants, chopped suet, and sugar, of each six ounces; six eggs, a little nutmeg and salt. Boil it two hours at least, and serve it with melted butter, wine, and sugar.

Herb Pudding

Take a quart of grots, and steep them in warm water half an hour. Take a pound of hog's lard, and cut it into little bits. Take of spinach, beets, parsley, and leeks, a handful of each; three large onions chopped small, and three sage-leaves cut fine. Put in a little salt, mix all well together, and tie it close. It will require to be taken up in boiling, to loosen the string a little.