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Ann Kenwrick cookbook, 1770
Page 76
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Cabbage Pudding. Take half a pound of [veal], [spread] it with 2 pound of just very small, grated nut=meggs a pretty quantity of pepper and salt, then take cabbage half boiled, as much as will lye on a saucer, then beat 7 eggs very well, mingle it up together like a pudding and put it into a cloth, boile it very well and serve it. Quaking Pudding. Take a pint of very thick cream, [8] eggs 2 whites, beat them very well with a little rose water, and mingle the eggs with the cream, and grate in some nutmeg, sweeton it with fine sugar, and flower a bagg very well, and put it in, the it fast and put it in a pott of boiling water, keep it boiling continually. And when its boild turn it out of the bagg, and make [loaves] of it with [sack], butter and sugar, [cover] it all over with orange, lemmon and cittorn peel cut thin, and almonds blanched, and cut in long pieces and stuck up in it. Serve it. [Sheaking] Pudding of Almonds. Take a pint of cream boile it with a blade of mace, [throw] it over with some [coaton] almonds a little orange flower water or rose, take 4 eggs, 2 whites, {ineligible} in your eggs cream and almonds together, then [proofen] it and thicken it with grated bread or [biscate], then take a cloth rub it with flower and tye it up, dip it in rosewater, boile it and when its boild eat it with butter, and sugar and a little white wine. Stick it with blanched almonds. Serve it. Almond Pudding. Take a quart of cream 2 eggs, beat them and pour them into the cream, with a grated nutmegg and a [pony] loaf grated, 6 spoonfuls of flower and half a pound of almonds [coaton] fine mix them altogether and [?] and citron peel cut into thin pieces, if you
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Cabbage Pudding. Take half a pound of [veal], [spread] it with 2 pound of just very small, grated nut=meggs a pretty quantity of pepper and salt, then take cabbage half boiled, as much as will lye on a saucer, then beat 7 eggs very well, mingle it up together like a pudding and put it into a cloth, boile it very well and serve it. Quaking Pudding. Take a pint of very thick cream, [8] eggs 2 whites, beat them very well with a little rose water, and mingle the eggs with the cream, and grate in some nutmeg, sweeton it with fine sugar, and flower a bagg very well, and put it in, the it fast and put it in a pott of boiling water, keep it boiling continually. And when its boild turn it out of the bagg, and make [loaves] of it with [sack], butter and sugar, [cover] it all over with orange, lemmon and cittorn peel cut thin, and almonds blanched, and cut in long pieces and stuck up in it. Serve it. [Sheaking] Pudding of Almonds. Take a pint of cream boile it with a blade of mace, [throw] it over with some [coaton] almonds a little orange flower water or rose, take 4 eggs, 2 whites, {ineligible} in your eggs cream and almonds together, then [proofen] it and thicken it with grated bread or [biscate], then take a cloth rub it with flower and tye it up, dip it in rosewater, boile it and when its boild eat it with butter, and sugar and a little white wine. Stick it with blanched almonds. Serve it. Almond Pudding. Take a quart of cream 2 eggs, beat them and pour them into the cream, with a grated nutmegg and a [pony] loaf grated, 6 spoonfuls of flower and half a pound of almonds [coaton] fine mix them altogether and [?] and citron peel cut into thin pieces, if you
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