Manuscript Cookbook 213

Almond Pudding 1 lb of butter and sifted sugar beat to a cream 10 eggs beat very light 1 lb of blanched Almonds pounded add the butter sugar and eggs by degrees pounding it all the time. A wine brandy and rosewater.

Ground Rice Pudding One quart Milk, thicken with half a pound of ground rice, let it boil one hour when a little cool put in half a pound of butter & Sugar 8 eggs well beat, half a nutmeg, a little rosewater to a gill of wine, small juice of lemon peal and few currants.

Queen Cake Take 1 1/4# of flour 1# Butter 1# Sugar 12 eggs 1 gill Brandy and rosewater [stuid] citron [?pice] currants

Maple Biscuit 1# of flour 1# of Sugar 10 eggs rosewater and 1 gill of wine

Composition Cake 1 pound and 3/4 of flour 3/4 Butter 1 lb and 1/4 Sugar 5 eggs 1 pint Milk 1 glass of Brandy. A little Rosewater very small teaspoon Pearlash 2 lbs Currants & Raisins mixed

Cocoa Nut Pudding

1# of butter and sugar beat to a cream the white of 16 eggs beat to a froth put them in by degrees first, take 1# of the cocoa nut grated very fine and add it in the same manner 1 glass of wine brandy, and rosewater mix

Apple Pudding

1# butter, and 1 of suggar beat light, 10 eggs the same; stew the apples and push them through a cullinder then put it into your butter sugar & eggs till you think it tastes sufficiently of it, 1 wine glass of wine, brandy & rosewater mix, nutmeg & cinnamon to your taste.

Another way, take 6 large pippins stew them soft 8 eggs leaveing out the whites of 6, take 1/2 lb of butter 1/2 of sifted sugar half pint of cream a little rosewater and enough grated bread or buiscut to thicken then bake it in slow ashes, No oven, [Ohinoboil?] it, boil it

[??e] the beeff, a little and cut holes in each side, take the marrow out of the bone, cut it up fine 2penny worth of pot herbs, cut very fine, 3 tablespoonfulls of salt, 2 of pep per, 2 doz cloves pounded, fine half teaspoonfull of mace, Small nutmeg, also pounded fine handfull, of sweet marjoram, Thyme, Summer, Savory and Sweet Bazile, of each a hand full, rub them very fine, and mix all well together, for the stuffing, a little bread, added is a great improvement, put a part of the stuffing in each of the holes, then take a piece of fat pork, past boiled, cut the fat in slices, put one