Untitled Page 139

Another way for Almond Butter p. 218 (76
Blanch i^lb of good Almonds, and beate them very small
in a stone or alablaster morter, then putt in some running
water to beate them with all y^e better, and straine them
through a fine Holland cloth or a fine haire sive, beate
them with water and soe straine them till you have spent
1 pinte per 1/2 or i quart of water and y^e Almonds bee dry;
then sett that you have strained out over a pritty quick
charcoale fire stirringe itt softly (one way) till itt
rises upp to y^e toppe of your vessell then spreade itt
on a large holland cloth, and spreade itt thinne on the
Holland to drawe out y^e water then gather itt to=
gether and spreade itt on a dry cloth till itt bee
well drained and somewaht stiffe, then mixe itt well
with fine loafe sugar scarced and perfumed./.

An Apollonia Puddinge Pa. 219
Take Rosemary Time Marjoram Peniroyall spinage
of all a good handfull minced very small and fine then
take a manchett grated small, i lb of Currance i quart of
Creame and 6 Eggs & a grated Nutmegg beate y^e eggs
very well and putt then to y^e breade and Creame
and Currance shake theme well together, and have ready
a kell of veale or lambe spreade over a cloth or napkin
for y^t purpose and putt your puddinge into itt, shaking
itt juste before you putt itt in, and tye itt upp pretty
close together and shake itt together againe, juste
before you putt itt into y^e pott, soe lett it boyle almost
3 howers servinge itt upp with vinegar Butter and
sugar and iff you please sticke on itt quartered dates
or Almonds blanched or cutt.