When it beginneth to boil, take it from
the fire, and put into it four peny Manchets of light French-bread sliced
very thin (If it were Kingstone-bread, which is firmer, it must be grated)
and a lump of Sweet-butter as big as a Wall-nut, and enough Sugar to season
it; and cover the possnet with a plate to keep the heat in, that the bread
may soak perfectly. Whiles this standeth thus, take ten yolks of
New-laid-eggs, with one White, and beat them very well with a spoonful or
two of Milk; and when the Milk is cooled enough, pour it (with the bread in
it,) into the bason, where the beaten Eggs are, (which likewise should
first be sweetned with Sugar to their proportion,) and put about three
spoonfuls of fine flower into the composition, and knead them well
together. If you will, you may put in a spoonful of Sack or Muscadine, and
Ambared Sugar, working all well together; as also, some lumps of Marrow or
Suet shred very small: but it will be very good without either of these.
Then put this mixtion into a deep Woodden dish (like a great Butter-box)
which must first be on the inside a little greased with Butter, and a
little Flower sprinkled thereon, to save the Pudding from sticking to the
sides of the dish.
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