'd
pudding butter the napkin being first wetted in water, and bind it
up like a ball, an hour will boil it.

_To make a Shaking Pudding._

Take a pint of cream and boil it with large mace, slic't nutmeg, and
ginger, put in a few almonds blanched and beaten with rose-water,
strain them all together, then put to it slic't ginger, grated
bread, salt and sugar, flour the napkin or cloth, and put in the
pudding, tie it hard, and put it in boiling water; (as you must do
all puddings) then serve it up verjuyce, butter, and sugar.

_To make a Hasty-Pudding in a Bag._

Boil a pint of thick cream with a spoonful of flour, season it with
nutmeg, sugar, and salt, wet the cloth and flour it, then pour in
the cream being hot into the cloth, and when it is boil'd butter it
as a hasty pudding. If it be well made, it will be as good as a
Custard.

_To make a Hasty-Pudding otherways._

Grate a two penny manchet, and mingle it with a quarter of a pint of
flour nutmeg, and salt, a quarter of sugar, and half a pound of
butter; then set it a boiling on the fire in a clean scowred
skillet, a quart, or three pints of good thick cream, and when it
boils put in the foresaid materials, stir them continual, and being
half boil'd, put in six yolks of eggs, stir them together, and when
it is boil'd, serve it in a clean scowred dish, and stick it with
some preserved orange-peel thin sliced, run it over with beaten
butter, and scraping sugar.

_To make an Almond Pudding._

Blanch and beat a pound of almonds, strain them with a quart of
cream, a grated, penny manchet searsed, four eggs, some sugar,
nutmeg grated, some dates, & salt; boil it, and serve it in a dish
with beaten butter, stick it with some muskedines, or wafers, and
scraping sugar.

_Otherways._

Take a pound of almond-paste, some grated bisket-bread, cream,
rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some
boil'd currans, pistaches, and musk, boil it in a napkin, and serve
it as the former.

_To make an Almond Pudding in Guts._

Take a pound of blanched almonds, beat them very small, with
rosewater, and a little good new milk or cream with two or three
blades of mace, and some sliced nutmegs; when it is boil'd take the
spice clean from it, then grate a penny loaf and searse it through a
cullender, put it into the cream, and let it stand till it be pretty
cool, then put in the almonds, five or six yolks of eggs, salt,
sugar and good