Wellcome Collection: Coley Family (MS1711 )

To make Currant Wine.

To 12 Pounds of Fruit ^{with ye stems}put 1 Gallon of Water. Bruise & squeeze the Pulp as dry as you can with your Hands. Then strain it & put in 6 Pounds of fine powder sugar. Then strain it again into a Tub with a Tap . Stir it well together that the Sugar may be well mix'd. Let it stand 5 or 6 days. Then draw as much off as will run fine. put it into your vessels with a Quart of Brandy. Strain the foul parts thro' a flannel Bag. Fill your Vessel quite full that you may take off the Head with a Spoon. Then fill it again as long as it rises. When it has done rising stop it for a Year & then bottle it. ___________________ Use Wine Measure

(28) Puddings & A Millett Pudding Take a pd. of Millet, Ditto of Butter, a pound of Sugar, a quart of Milk, mix them & put them in a butter'd Dish & bake it

A Carrot Pudding Take a large Red Carrot, grate it fine, a penny worth of bread grated, a little sack, 8 Eggs leaving yr. whites of 4. Set one the fire 1/2 a pt. of Milk & Stir into it 3/4 of a pd. of Butter. mix them all together when pretty warm, grate in some nutmeg, & sweeten it, butter yr. Dish & put it in the Oven

To Make an Orange Pudding Take the Rinds of 2 Large Seville Oranges pared very thin hald a pound of Sugar finely beaten, 3 quarters of a pd. of Butter yr. yolks of 12 Eggs, beat the Orange & butter together, putting in the Sugar a little at a time till all is in, then put in the yolks of 12 Eggs beat, & beat them all together till they are well incorporated then role a puff past very thin, & lay it in the bottom of the Dish & put the pudding in, then cut some Strips of past & lay Cross them, half an hour will bake it.

To make Oranges into Puddings Take 6 Seville Oranges. Grate off the Outside rind. cut a small hole on the top & scoop out the inside, take care not to break them, boyle them in a large Sauce pan of Water, & Shift the Water once, Let them boyle 'till they are tender. then take 3 pints of Water, 6 Apples quarter'd, & a pd. of Sugar, boile all these together. Strain out the Apples & boile up the Oranges in this Liquor till they are Clear turning them often, then take the inside of the Oranges & force it thro' a Seive, sweeten it to yr. taste take the yolks of 5 Eggs Carefully takeing out the treads, mix them with the Pulp, almost fill yr. Oranges with this then put them in a pan with yr. Liquor they were boyled up in, & bake em in a quick Oven for [1/2] an hour.

Mifs Kent

with ms. 1711 at f. 17

(28) Puddings A Millett Pudding

Take a p.d of Millett, ditto of butter, a pound of Sugar, a quart milk, mix them & put them in a butter'd dish & bake it

A Carrot Pudding

Take a large red carrot, grate it fine, a penny worth of bread grated, a little sack, 8 eggs leaving the whites of 4. Set one the fire in a pt. of milk & stir into it 3/4 of a p.d of butter, mix them all together when pretty warm, grate in some nutmeg, & sweeten it, butter yr. dish & put it in the oven.

To Make an Orange Pudding

Take the rinds of 2 large Seville oranges pared very thin half a pound of sugar finely beaten, 3 quarters of a pd of butter the yolks of 12 eggs, beat the orange & butter together, putting in the sugar a little at a time till all is in, then put in the yolks of 12 eggs, beat & beat them all together till they are well incorporated then roll a puff past[ry] very thin & lay it in the bottom of the dish & put the pudding in , then cut some strips of past & lay cross them, half an hour will bake it.

to Make Oranges into Puddings

Take 6 Seville oranges. grate off the outside rind. cut a small hole on the top & scoop out the inside. take care not to break them, boyle them in a large saucepan of water & shift the water once. Let them boyle 'till they are tender, then take 3 pints of water, 6 apples quarter'd & a pd. of sugar, boile all these together. Strain out the apples & boile up the oranges in this liquor till they are clear turning them often, then take the inside of the oranges & force it thro' a seive, sweeten it to yr. taste take the yolks of 5 eggs carefully takeing out the treads, mix them with the pulp, almost fill the oranges with this then put them in a pan with the liquor they were boyled up in & bake 'em in a quick oven for 1/2 an hour.

(29) Puddings & An Orange Pudding Take 3 large Seville Oranges, & one Lemon. Cut off the rind from the White boyle them till tender. then beat them in a Stone Mortar melt 1/4 of a pd. of butter Beat 12 Eggs the White of but 4 with Sugar, Squ -eeze in all the Oranges. grate in a Naples Biskett mix it in with the melted butter, & put it into puff past 3/4 of an hour will bake it.

An Orange Pudding Take the Juice of 6 Oranges, 8 or 10 Eggs. half the Whites. beat the Juice & Eggs well together & strain it, put to it 1/2 a pd. of Loaf Sugar powder'd, 1/2 a pd. of fresh Butter broake in peices, grate the rinds of one or 2 Oranges. put a thin past at the bottom of yr. dish & an Open one at the top, bake it 1/2 an hour.

An Orange Pudding Pare a Large Orange very thin beat it very well in a Stone Mortar with a 1/4 of a pd. of Sugar, put to them the yolks of 8 Eggs 1/4 of a pd. of melted Butter, the juice of an Orange with the inside Scraped very clean from the Skin & Seeds mix all well together & put into a Dish with puff paste under it, bake it in a quick Oven. A Lemon pudding may be made the same way.

A Lemmon Pudding Grate the Rinds of 3 Lemmons add the Juice. 6 Eggs 3 whites 1/2 a pt. of Cream 1/2 a pd. of melted Butter (put to it when Cool) almost 1/2 a pd. of Sugar, 2 Naples bisketts, bake it in Puff Paste in a Dish.

Fry'd Puddings Slice a penny Loaf & Soak it in boyl'd Milk cover it Close, & when Cold put 3 Eggs, nutmeg, Sugar, & one Spoonful of Flour, 2 Spoonfulls of Sack, beat all together, & put in a quarter of a pound of Currants & as much beef Suet shred small, Fry them in beef Dripping.