Spinach Pudding

Pick and wash clean a quarter of a peck of spinach, put it into a saucepan with a little salt, cover it close, and when boiled just tender, throw it into a sieve to drain. Then chop it with a knife, beat up six eggs, and mix well with it half a pint of cream, and a stale roll grated fine, a little nutmeg, and a quarter of a pound of melted butter. Stir all well together, put it into the saucepan in which the spinach was boiled, and keep stirring it all the time till it begins to thicken. Then wet and flour the cloth well, tie it up and boil it an hour. When enough, turn it into the dish, pour melted butter over it, and the juice of a Seville orange.

Cream Pudding

Boil a quart of cream with a blade of mace, and half a nutmeg grated, and let it stand to cool. Beat up eight eggs and three whites, and strain them well. Mix a spoonful of flour with them, a quarter of a pound of almonds blanched, and beat very fine, with a spoonful of orange flower, or rose water. Mix with the eggs, then by degrees mix in the cream and beat all well together. Take a thick cloth, wet and flour it well, pour in the mixture, tie it close, and boil it half an hour. Let the water boil fast all the time, and when it is done, turn it into the dish, pour melted butter over it, with a little sack, and throw fine sugar all over it.

Vermicelli Pudding

Take four ounces of vermicelli, and boil it in a pint of new milk till it is soft, with a stick or two of cinnamon. Then put in half a pint of thick cream, a quarter of a pound of butter, the like quantity of sugar, and the yolks of four eggs beaten. Bake it without paste in an earthen dish.

Pice Pudding

Having boiled four ounces of ground rice in water till it is soft, beat the yolks of four eggs, and put to them a pint of cream, four ounces of sugar, and a quarter of a pound of butter. Having mixed them well together, either boil or bake it.

Or, take a quarter of a pound of rice, put it into a saucepan, with a quart of new milk, a stick of cinnamon, and stir it often to prevent it sticking to the saucepan. When it is boiled thick, put it into a pan, stir in a quarter of a pound of fresh butter, and sugar it to the palate. Grate in half a nutmeg, add three or four spoonsful of rose water, and stir all well together. When cold, beat up eight eggs with half the whites, and then beat it all well together. Pour it into a buttered dish, and bake it.

Or, take a quarter of a pound of rice, and half a pound of raisins, and tie them in a cloth ; but give the rice a good deal of room to swell. Boil it two hours, and when enough, turn it into the dish, and pour melted butter and sugar over it, with a little nutmeg.

Or, tie a quarter of a pound of rice in a cloth, but give it room for swelling. Boil it an hour, then take it up, untie it, and with a spoon stir in a quarter of a pound of butter. Grate some nutmeg, and sweeten it to the palate. Then tie it up close, and boil it another hour. Then take it up, turn it into the dish, and pour over it melted butter.

Or, boil a quarter of a pound of rice in a quart of new milk, and keep stirring it that it may not burn. When it begins to be thick, take it off, and let it stand till it is a little cool. Then stir in well a quarter of a pound of butter, and sugar it to the palate. Grate in a small nutmeg, then pour the pudding into a buttered dish, and bake it.