French Bread Pudding

One half of a four cent bakers loaf, one quart of milk, three eggs, one gill of dried currants. Sugar to the taste. Boil the milk, slice the bread, and pour the boiling milk over it. Stand it away to cool. Beat the eggs, and add them and the sugar when the milk is cool. Wash, pick and flour the currants, and stir them into the mixture. Put it in a pudding dish, and bake it half an hour in a moderate oven. Serve it with or without sweet sauce.

Bread Pudding

Take a pint of bread crumbs and cover them with milk; add some cinnamon, lemon peel, and grated nutmeg; put them on a gentle fire until the crumbs are well soaked. Take out the cinnamon and lemon-peel, beat the crumbs and milk well together, add four eggs well beaten, one; ounce of butter, two ounces of sugar, half a pound of currants, and boil it an hour.

Paradise Pudding

Six moderately-sized apples, and a quarter of a pound of beef suet finely chopped, a quarter of a pound of fine crumbs of bread, eight ounces of moist sugar, the grated rind and strained juice of a Seville orange, the eighth part of a nutmeg grated, four fresh eggs, and a table-spoonful of rum. Mix these ingredients, and beat with a wooden spoon for ten minutes. Butter a basin, put in the mixture, tie a cloth over, put it into fast-boiling water, and boil rapidly for three hours - or bake in a moderate oven for an hour and a half. Serve with cream.

Guernsey Pudding

Peel, core, and quarter six moderate-sized apples. Put them into a saucepan with half a pound of loaf sugar, the thin rind of a lemon, two cloves, an inch of cinnamon, the sixth part of a nutmeg grated, and a wineglassful of white wine. Boil fast, and stir till they become a rich marmalade; then take out the spice and peel, and put the apples in a basin to cool. Wash three ounces of the best rice, and boil twenty-five minutes in a pint of new milk; drain; sweeten the rice with two ounces of sifted sugar. Cut into shreds six ounces of mixed candied peel; beat five fresh eggs, whites and yolks separately. Mix all the ingredients together, adding the whites (well frothed) last. Beat ten minutes. Make a puff paste, line a plain mould, put in the mixture, and bake in a moderate oven an hour and a quarter. Turn out carefully, and serve.

Bakewell Pudding

Cover a deep dish with a rich paste, over which spread raspberry or any kind of jam. Let the jam be spread an inch thick. Beat together half a pound of sugar and half a pound of butter. Whisk three eggs very light, and add them to the butter and sugar. Pour the mixture over the jam in the dish, place it in the oven and bake it.

Potato Pudding

Stir together three quarters of a pound of butter, and the same quantity of sugar; when they are beaten to a cream, add a pound of potatoes mashed very fine, seven eggs beaten very light, one gill of brandy and one of cream. Make a light paste cover, take four pie plates, cut the edges nicely, and fill them with the above mixture. When baked and cool, slip them on plates for the table.