280. _To make a green Pudding to Butter._
Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and
whites well beaten, and one Manchet grated small, a little salt, beaten
Spice and some Sugar:
Then colour it well with some Juice of Spinage, or if you will have it
yellow, colour it with Saffron, so boil it in a wet Cloth flowred as
before, and serve it in with Wine, Sugar and Butter, and stick it with
blanched Almonds split in halves, and pour the sauce over it, and it
will look like a Hedghog.
You may at some time stick it with Candied Orange Pill or Limon Pill, or
Eringo Roots Candied, you may sometimes strew on some Caraway Comfits,
and if you will bake it, then put in some Marrow, and some Dates cut
small: thus you have many Puddings taught in one.
281. _To make a Pudding of a Hogs Liver._
Take your liver and boil it in water and salt, but not too much;
Then beat it fine in a Mortar, and put to it one Quart of Cream, a
little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs
beaten very well: mix it well.
And if you bake it, put in Marrow, or if you boil it in Skins.
But if you boil it in a Cloth, then leave it out; and butter it when it
is boiled.
282. _To make a Rasberry Pudding._
Take a Quart of Cream and boil it with whole Spice a while, then put in
some grated Bread, and cover it off the Fire, that it may scald a
little; then put in eight Eggs well beaten, and sweeten it with Sugar;
then put in a Pint or more of whole Rasberries, and so boil it in a
Cloth, and take heed you do not boil it too much, then serve it in with
Wine, Butter and Sugar.
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