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English cookbook, 1700
Page 57a
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To make oatmeal puding take two quarts of thin cream & let let it boyle, then thick'n it wth srah oatmeal finely dress'd but in some salt when it has boyled a good while let it stand till it allmost cold then put to it the yolks of 8 eggs leaving out half of the whites, put in nutmeg & suger to your tast wth a little sack bake it in the dish you send it up in, half an houre will bake it, scrape some suger over it when you send it up;
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To make oatmeal puding take two quarts of thin cream & let let it boyle, then thick'n it wth srah oatmeal finely dress'd but in some salt when it has boyled a good while let it stand till it allmost cold then put to it the yolks of 8 eggs leaving out half of the whites, put in nutmeg & suger to your tast wth a little sack bake it in the dish you send it up in, half an houre will bake it, scrape some suger over it when you send it up;
Szathmary Culinary Manuscripts and Cookbooks
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