Mix all together, and fill your
Puddings. You may put in eight or ten Eggs, with the whites of two
well-beaten. Put in some Musk or Ambergreece.
TO MAKE PITH PUDDINGS
Take a good quantity of the pith of Oxen, and let it lie all night in water
to soak out the blood. The next morning, strip it out of the skin, and so
beat it with the back of a spoon, till it be as fine as Pap: You must beat
a little Rose-water with it. Then take three pints of good thick Cream, and
boil it with a Nutmeg quartered, three or four leaves of large Mace; and a
stick of Cinnamon. Then take half a pound of the best Jordan Almonds.
Blanch them in cold water all night; then beat them in a Mortar with some
of your Cream; and as they grow dry, still put in more Cream; and when they
be well beaten, strain the Cream from the Almonds into the Pith. Then beat
them still, until the Cream be done, and strain it still to the pith. Then
take the yolks of ten Eggs, with the Whites of two; beat them well, and put
them to your former Ingredients. Then take a spoonful of grated-bread.
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