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A Carrat Puding {Cus Ann Sheldon}
Take half a pound of greted bread as much greted
carrat almost half a pound of loafe sugar and half a
pound of melted butter some nutmeg greted and a little
Salt and 2 ounces of canded lemon pieel cutt small mix
six eggs the whites of three of them mix all with a
pint or a little more of good milk and put it in a dish
with light paste in the bottom and round the brims,
one houre will bake it, put in 2 spoonful of Sack and
2 of Rose water, and if you pleas you may put in
some marrow.
To doe Apricoks, or Peaches in
Brandy, for Fritzwilliams receipt
Blanch them in watter & when soft take
them out & make a strong syrop of double
refined sugar and put them in, & give them
a heat over the fire & let them stand all
night & in y^e morning take y^m out & boyl them
syrop strong, and when cold to every pint, of syrop
put a Pint of good French Brandy mix y^m well
togeather & put in y^r Peaches or Apricoks: & stop them
well down