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{(No.58)} A Fine Pudding

Take a pint of Boiled Cream, put into it a little
Nutmeg & mace, then take the Crumb of two
French rolls, & put them into the boil'd Cream,
then take the Yolks of six Eggs, & about 20
Almonds beat small & 1/2 pound of Marrow, mingle
all these well together & season it with a
Little sugar & salt, & send it to the Oven,

{(No.59) }To Make Almond Puddings in skins

Take 1 pound of Almonds blanched, beating them
very fine, puting often a Little Milk to keep
them from Oiling then but to them 1 [pound] of grat'd
Bread, 1 pound of Marrow & suet shred fine 1 pound of
fine Sugar, & 12 Eggs, six of the the whites, then
Boil 1 Quart of Cream, & when it has stand
is Just Lukewarm, put it to the rest
with salt, Nutmeg, & mace, to your tast, &
so fill your skins.

{(No.60)} To Make A Custard Pudding

Take a pint of cream, 7 Eggs beat, with a
Little sack, & sugar, one Spoonful of flower,
and a Little salt, then butter a Wooden dish,
& strain it into it, & Butter a Cloth & tie it
fast upon it, and boil it an Hour, melt
Butter to put over it, with sack & sugar,