* * * * *
MARROW PUDDING.
Grate a large loaf of bread, and pour on the crumbs a pint of rich milk
boiling hot; when cold, add four eggs, a pound of beef marrow sliced
thin, a gill of brandy, with sugar and nutmeg to your taste--mix all
well together, and either bake or boil it; when done, stick slices of
citron over the top.
* * * * *
SIPPET PUDDING.
Cut a loaf of bread as thin as possible, put a layer of it in the bottom
of a deep dish, strew on some slices of marrow or butter, with a handful
of currants or stoned raisins; do this till the dish is full; let the
currants or raisins be at the top; beat four eggs, mix with them a quart
of milk that has been boiled a little and become cold, a quarter of a
pound of sugar, and a grated nutmeg--pour it in, and bake it in a
moderate oven--eat it with wine sauce.
* * * * *
SWEET POTATO PUDDING.
Boil one pound of sweet potatos very tender, rub them while hot through
a colander; add six eggs well beaten, three quarters of a pound of
powdered sugar, three quarters of butter, and some grated nutmeg and
lemon peel, with a glass of brandy; put a paste in the dish, and when
the pudding is done, sprinkle the top with sugar, and cover it with bits
of citron.
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