263. _To make Puddings of Wine._
Slice two Manchets into a Pint of White Wine, and let your Wine be first
mulled with Spice, and with Limon Pill, then put to it ten Eggs well
beaten with Rosewater, some Sugar and a little Salt, with some Marrow
and Dates, so bake it a very little, strew Sugar on it, and serve it;
instead of Manchet you may use Naples Bisket, which is better.
264. _To make Puddings with Hogs Lights._
Parboil them very well, and mince them small with Suet of a Hog, then
mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater,
Sugar and a little Salt, with some Currans, mingle them well together,
and fill the Guts and boil them.
265. _To make Stone Cream._
Boil a quart of Cream with whole spice then pour it out into a Dish, but
let it be one quarter consumed in the boiling, then stir it till it be
almost cold, then put some Runnet into it as for a Cheese, and stir it
well together, and colour it with a little Saffron, serve it in with
Sack and Sugar.
266. _To make a Posset Pie with Apples._
Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater
to make it very sweet, then mix it with sweet Cream, and the yolks of
raw Eggs, some Spice and Sack, then having your Paste ready in your
Bake-pan, put in this stuff and bake it a little, then stick it with
Candied Pills, and so serve it in cold.
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