morning, strip it out of the skin, and so beat it with
the back of a spoon, till it be as fine as Pap : You must
beat a little Rose-water with it. Then take three
pints of good thick Cream, and boil it with a Nut-
meg quarter✪ Black Puddingsed, three or four leaves of large Mace ;
and a stick of Cinnamon. Then take half a pound
of the best Jordan Almonds. Blanch them in cold
water all night ; then beat them in a Mortar with
some of your Cream ; and as they grow dry, still
put in more Cream ; and when they be well beaten,
strain the Cream from the Almonds into the Pith.
Then beat them still, until the Cream be done, and
strain it still to the pith. Then take the yolks of
ten Eggs, with the Whites of two ; beat them well,
and put them to your former Ingredients. Then
take a spoonful of grated-bread. Mingle all these
together, with half a pound of fine-sugar, the Mar-
row of six or seven bones, and some Salt, and so fill
your Puddings.
They will be much the better, if you put in some
Ambergreece.
RED-HERRINGS BROYLED
My Lord d' Aubigny eats Red-herrings thus broiled.
After they are opened and prepared for the Grid-
iron, soak them (both sides) in Oyl and Vinegar
beaten together✪ Red-Herrings Broyled in pretty quantity in a little Dish.
Then broil them, till they are hot through, but not
dry. Then soak them again in the same Liquor as
before, and broil them a second time. You may
soak and broil them again a third time ; but twice
may serve. They will be then very short and crisp
and savoury. Lay them upon your Sallet, and you
174 SIR KENELMS DIGS 18
may also put upon it, the Oyl and Vinegar, you
soaked the Herrings in.
AN OAT-MEAL-PUDDING
Take a Pint of Milk; and put to it a Pint of large
or midling Oat-meal ; let it stand upon the fire, until
it be scalding hot: Then let it stand by and soak
about half an hour: Then pick a few sweet Herbs
and shred them, and put in half a pound of Cur-
rants, and half a pound of Suet, and about two
spoonfuls of Sugar, and three or four Eggs✪ An Oat-Meal-Pudding. These
put into a bag, and boiled, do make a very good
Pudding.
TO MAKE PEAR-PUDDINGS
Take a cold Capon, or half-rosted, which is much
better; then take Suet, shred very small the meat
and Suet together; then half as much grated bread,
two spoonfuls of Flower,Nutmegs, Clove andMace ;
Sugar as much as you please; half a Pound of Cur-
rants; the yolks of two Eggs, and the white of one;
and as much Cream, as will make it up in a stiff
Paste. Then make it up in fashion of a pear, a stick
of Cinnamon for the stalk, and the head a Clove.
TO MAKE CALL-PUDDINGS
Take three Marrow-bones, slice them; water the
Marrow over night, to take away the blood. Then
take the smallest of the Marrow,and put it into the
Puddings, with a Peny-loaf grated, a spoonful of
Flower, and Spice as before; a quarter of a pound
of Currants ; Sugar as much as you please, four Eggs,
two of the whites taken away. Cream as much as
will make it as stifFas other Puddings. Stuff the
Call of Veal cut into the bigness of little Hogs-
THE CLOSET OPECh(ED 175 ✪ A Pippin-Pudding
Page 107 · 7 recipe records on this page
Presented as published in 1910. 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
morning, strip it out of the skin, and so beat it with the back of a spoon, till it be as fine as Pap : You must beat a little Rose-water with it. Then take three pints of good thick Cream, and boil it with a Nutmeg quartered, three or four leaves of large Mace ; and a stick of Cinnamon. Then take half a pound of the best Jordan Almonds. Blanch them in cold water all night ; then beat them in a Mortar with some of your Cream ; and as they grow dry, still put in more Cream ; and when they be well beaten, strain the Cream from the Almonds into the Pith. Then beat them still, until the Cream be done, and strain it still to the pith. Then take the yolks of ten Eggs, with the Whites of two ; beat them well, and put them to your former Ingredients. Then take a spoonful of grated-bread. Mingle all these together, with half a pound of fine-sugar, the Marrow of six or seven bones, and some Salt, and so fill your Puddings.
They will be much the better, if you put in some Ambergreece.
RED-HERRINGS BROYLED My Lord d' Aubigny eats Red-herrings thus broiled. After they are opened and prepared for the Gridiron, soak them (both sides) in Oyl and Vinegar beaten together in pretty quantity in a little Dish. Then broil them, till they are hot through, but not dry. Then soak them again in the same Liquor as before, and broil them a second time. You may soak and broil them again a third time ; but twice may serve. They will be then very short and crisp and savoury. Lay them upon your Sallet, and you
may also put upon it, the Oyl and Vinegar, you soaked the Herrings in. AN OAT-MEAL-PUDDING Take a Pint of Milk; and put to it a Pint of large or midling Oat-meal ; let it stand upon the fire, until it be scalding hot: Then let it stand by and soak about half an hour: Then pick a few sweet Herbs and shred them, and put in half a pound of Currants, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs. These put into a bag, and boiled, do make a very good Pudding.
TO MAKE PEAR-PUDDINGS Take a cold Capon, or half-rosted, which is much better; then take Suet, shred very small the meat and Suet together; then half as much grated bread, two spoonfuls of Flower, Nutmegs, Clove and Mace ; Sugar as much as you please; half a Pound of Currants; the yolks of two Eggs, and the white of one; and as much Cream, as will make it up in a stiff Paste. Then make it up in fashion of a pear, a stick of Cinnamon for the stalk, and the head a Clove. TO MAKE CALL-PUDDINGS Take three Marrow-bones, slice them; water the Marrow over night, to take away the blood. Then take the smallest of the Marrow,and put it into the Puddings, with a Peny-loaf grated, a spoonful of Flower, and Spice as before; a quarter of a pound of Currants ; Sugar as much as you please, four Eggs, two of the whites taken away. Cream as much as will make it as stiff as other Puddings. Stuff the Call of Veal cut into the bigness of little Hogs-
Records on this page
Black PuddingsTo Make Pith PuddingsRed-Herrings BroyledAn Oat-Meal-PuddingTo Make Pear-PuddingsA Pippin-PuddingTo Make Call-Puddings