none on the brim ; then melt half a pound of
butter, and mix with your stuff, and put it in
your dish, and stick lumps of marrow in it ;
bake it three or four hours ; scrape sugar over
it, and serve it hot.
To make a Chesnut Pudding: — Take a
dozen and half of chesnuts, put them in a
skillet of water, and set them on the fire till
they will blanch ; then blanch them, and
when cold, put them in cold water, then
stamp them in a mortar, with orange-flower-
water and sack, till they are very small ; mix
them in two quarts of cream, and eighteen
yolks of eggs, the whites of three or four;
beat the eggs with sack, rose-water and sugar✪ Chesnut Pudding ;
put it in a dish with puff-paste ; stick in some
lumps of marrow or fresh butter, and bake it.
To make a Brown-bread Pudding: — Take
half a pound of brown bread, and double the
weight of it in beef-suet ; a quarter of a pint
of cream, the blood of a fowl, a whole nut-
meg, some cinamon, a spoonful of sugar, six
yolks of eggs, three whites✪ Brown-bread Pudding : mix it all well to-
gether, and boil it in a wooden dish two hours.
Serve it with sack and sugar, and butter melted.
Early Receipts. 1 1 7
To make a baked Sack Pudding: — Take a
pint of cream, and turn it to a curd with sack ;
then bruise the curd very small with a spoon ;
then grate in two Naples-biskets, or the in-
side of a stale penny-loaf, and mix it well with
the curd, and half a nutmeg grated; some
fine sugar, and the yolks of four eggs, the
whites of two, beaten with two spoonfuls of
sack ; then melt half a pound of fresh butter✪ Baked Sack Pudding,
and stir all together till the oven is hot.
Butter a dish, and put it in, and sift some
sugar over it, just as 'tis going into the oven •
half an hour will bake it.
To make an Orange Puddijig : — Take two
large Sevil oranges, and grate off the rind, as
far as they are yellow ; then put your oranges
in fair water, and let them boil till they are
tender ; shift the water three or four times to
take out the bitterness ; when they are tender,
cut them open, and take away the seeds
and strings, and beat the other part in a
mortar, with half a pound of sugar, till ’tis a
paste ; then put in the yolks of six eggs, three
or four spoonfuls of thick cream, half a
Naples-biscuit grated ; mix these together,
1 1 8 Early Receipts.
and melt a pound of very good fresh butter✪ Orange Pudding,
and stir it well in ; when ’tis cold, put a bit
of fine puff-paste about the brim and bottom
of your dish, and put it in and bake it about
three quarters of an hour.
Another sort of Orange Pudding: — Take
the outside rind of three Sevil oranges, boil
them in several waters till they are tender ;
then pound them in a mortar with three
quarters of a pound of sugar ; then blanch
and beat half a pound of almonds very fine,
with rose-water to keep them from oiling;
then beat sixteen eggs, but six whites, and a
pound of fresh butter ; beat all these together
very well till ’tis light and hollow ; then put it
in a dish, with a sheet of puff-paste at the
bottom✪ Orange Pudding, and bake it with tarts ; scrape sugar
on it, and serve it up hot.
To make a French-Barley Pudding: — Take
a quart of cream, and put to it six eggs well
beaten, but three of the whites ; then season
it with sugar, nutmeg, a little salt, orange-
flower-water, and a pound of melted butter ;
then put to it six handfuls of French-barley
that has been boiled tender in milk : butter
Early Receipts 1 1 9 ✪ French-Barley Pudding
Page 37 · 6 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
none on the brim ; then melt half a pound of butter, and mix with your stuff, and put it in your dish, and stick lumps of marrow in it ; bake it three or four hours ; scrape sugar over it, and serve it hot.
To make a Chesnut Pudding: — Take a dozen and half of chesnuts, put them in a skillet of water, and set them on the fire till they will blanch ; then blanch them, and when cold, put them in cold water, then stamp them in a mortar, with orange-flowerwater and sack, till they are very small ; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four; beat the eggs with sack, rose-water and sugar ; put it in a dish with puff-paste ; stick in some lumps of marrow or fresh butter, and bake it.
To make a Brown-bread Pudding: — Take half a pound of brown bread, and double the weight of it in beef-suet ; a quarter of a pint of cream, the blood of a fowl, a whole nutmeg, some cinamon, a spoonful of sugar, six yolks of eggs, three whites : mix it all well together, and boil it in a wooden dish two hours. Serve it with sack and sugar, and butter melted.
Early Receipts. 1 1 7
To make a baked Sack Pudding: — Take a pint of cream, and turn it to a curd with sack ; then bruise the curd very small with a spoon ; then grate in two Naples-biskets, or the inside of a stale penny-loaf, and mix it well with the curd, and half a nutmeg grated; some fine sugar, and the yolks of four eggs, the whites of two, beaten with two spoonfuls of sack ; then melt half a pound of fresh butter, and stir all together till the oven is hot. Butter a dish, and put it in, and sift some sugar over it, just as 'tis going into the oven • half an hour will bake it.
To make an Orange Puddijig : — Take two large Sevil oranges, and grate off the rind, as far as they are yellow ; then put your oranges in fair water, and let them boil till they are tender ; shift the water three or four times to take out the bitterness ; when they are tender, cut them open, and take away the seeds and strings, and beat the other part in a mortar, with half a pound of sugar, till ’tis a paste ; then put in the yolks of six eggs, three or four spoonfuls of thick cream, half a Naples-biscuit grated ; mix these together,
1 1 8 Early Receipts.
and melt a pound of very good fresh butter, and stir it well in ; when ’tis cold, put a bit of fine puff-paste about the brim and bottom of your dish, and put it in and bake it about three quarters of an hour.
Another sort of Orange Pudding: — Take the outside rind of three Sevil oranges, boil them in several waters till they are tender ; then pound them in a mortar with three quarters of a pound of sugar ; then blanch and beat half a pound of almonds very fine, with rose-water to keep them from oiling; then beat sixteen eggs, but six whites, and a pound of fresh butter ; beat all these together very well till ’tis light and hollow ; then put it in a dish, with a sheet of puff-paste at the bottom, and bake it with tarts ; scrape sugar on it, and serve it up hot.
To make a French-Barley Pudding: — Take a quart of cream, and put to it six eggs well beaten, but three of the whites ; then season it with sugar, nutmeg, a little salt, orangeflower-water, and a pound of melted butter ; then put to it six handfuls of French-barley that has been boiled tender in milk : butter
Early Receipts 1 1 9
Records on this page
Chesnut PuddingBrown-bread PuddingBaked Sack PuddingOrange PuddingOrange PuddingFrench-Barley Pudding