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To make a maron pudin

Lay puff past round the brim of you dish then
slice half a pound of napels bisket and lay
it upon the bottame of you dish then lay on that
the marrow of 2 bones and on that candid orring
and lemon and cittern of each halfe an ounce
a qurter of a pound of raisons and soe many
currence then bete 12 egs with a littil sack
sugar salt cloves mace and cinement put a
quart of cremem mix it will to gether and put
it in you dish and bake it

To make a rise flurrendine

boyle half a pound of rise very tender and
when it is cold put to it half a pound of suet
a pound of currants a little sack & rosewatE sason
it with cloves mace Cinnament salt & Sugar a pen=
=ny loafe grated 8 eggs half a pint of Creame Candie
Oringe peele Lemon & Siturn of each half an ounce
then lay a little thin paist in the bottom of the
dish & mix it together & put it in yoE dish & cover it