(seq. 23)

19

Marrow Pudding

Take 2 Biscuits and grate them put them in soak in a Quart of Cream, take 8
Eggs casting away the white of 4 of them, then beat them in the Cream with sugar
enough to sweeten it, Season it with Cinnamon & nutmegg & a little Salt, put
in a handfull of Currants & as many Ston'd reasons, set it over a slow
fire, Stir it Continually till thick, let it stand till a little cool, put
it into a Dish of Puff Paste then put a Bone of Marrow in peices upon
it with nutmegg grated upon it, Bake it in a Stack Oven & when Bak'd
strew some Sugar & Cinnamon over it.

Carrott Pudding

Take a pint of grated Bread & a pint of grated Carrotts 14 eggs 1 large
nutmegg grated 1 lb Melted Butter, mix all with Milk [or] Cream to the
Thickness of a Common Pudding, & sweeten it to your taste. Bake it Hour 1/2.

Rice Pudding

Take 1/2 lb of Rice boil it tender in Milk & Water, season it with Butter
& sugar & half a nutmegg, with Salt & much Cinnamon, put about a
pint of Milk, or as much as will make it of a proper thickness take 8
Eggs put away 1/2 the whites, put in an handfull of Currants &
some Citron.