Pudding, called Cinamon-Pudding_

Take five penny loaves, and fearce them through a cullender, put
them in a deep dish or tray, and put to them five pints of cream,
cinamon six ounces, suet one pound minced, eggs six yolks, four
whites, sugar, salt, slic't dates, stamped almonds, or none,
rose-water.

_To make Rice Puddings_

Boil your Rice with Cream, strain it, and put to it two penny loaves
grated, eight yolks of eggs, and three whites, beef suet, one pound
of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, _&c._

_Other Rice Puddings._

Steep your rice in milk over night, and next morning drain it, and
boil it with cream, season it with sugar being cold, and eggs,
beef-suet, salt, nutmegs, cloves, mace, currans, dates, &c.

_To mak Oatmeal puddings, called Isings._

Take a quart of whole oatmeal, being picked, steep it in warm milk
over night, next morning drain it, and boil it in a quart of sweet
cream; and being cold put to it six eggs, of them but three whites,
cloves, mace, saffron, pepper, suet, dates, currans, salt, sugar.
This put in bags, guts, or fowls, as capon, _&c._

If green, good store of herbs chopped small.

_To make blood Puddings_

Take the blood of a hog, while it is warm, and steep in it a quart
or more of great oatmeal groats, at the end of three days take the
groats out and drain them clean; then put to these groats more then
a quart of the best cream warmed on the fire; then take some mother
of time, spinage, parsley, savory, endive, sweet marjoram, sorrel,
strawberry leaves, succory, of each a few chopped very small and mix
them with the groats, with a little fennel seed finely beaten, some
peper, cloves, mace salt, and some beef-suet, or flakes of the hog
cut small.

Otherways, you may steep your oatmeal in warm mutton broth, or
scalding milk, or boil it in a bag.

_To make Andolians._

Soak the hogs guts, and turn them, scour them, and steep them in
water a day and a night, then take them and wipe them dry, and turn
the fat side outermost.

Then have pepper, chopped sage, a little cloves and mace, beaten
coriander-seed, & salt; mingle all together, and season the fat side
of the guts, then turn that side inward again, and draw one gut over
another to what bigness you please: thus of a whole belly of a fat
hog. Then boil them in a pot or pan of fair water, with a piece of
interlarded bacon, some spices and salt; tye them fast at both ends,
and make