269. _To make the best Almond-Puddings._
Take a quart of thick Cream and boil it a while with whole Spice, then
put in half a pound of sweet Almonds blanched and beaten to a Paste with
Rosewater, boil these together till it will come from the bottom of the
Posnet, continually stirring it for fear it burn:
Then put it out, and when it is cool, put in twelve yolks of Eggs, and
six Whites, some Marrow in big Bits, or Beef Suet shred small, as much
Sugar as you think fit, then fill your Guts being clean scraped; you may
colour some of them if you please, and into some put plumped Currans,
and boil them just as you do the other.
270. _To make a Rice pudding to bake._
Take three Pints of Milk or more, and put therein a quarter of a Pound
of Rice, clean washed and picked, then set them over the fire, and let
them warm together, and often stir them with a wooden Spoon, because
that will not scrape too hard at the bottom, to make it burn, then let
it boil till it be very thick, then take it off and let it cool, then
put in a little Salt, some beaten Spice, some Raisins and Currans, and
some Marrow, or Beef Suet shred very small, then butter your Pan, and so
bake it, but not too much.
271. _To make a Pudding of wild Curds._
Take wild Curds and Cream with them, put thereto Eggs, both yolks and
whites, Rosewater, Sugar, and beaten Spice with some Raisins and
Currans, and some Marrow, and a little Salt, then butter a Pan, and bake
it.
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