DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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A College Pudding from a receipt procured at Oxford
Take 1/2 lb of Beef Suet chopped fine, 1/2 a lb of Grated bread, 2 oz of candid Lemon peel, one nutmeg, 3 Eggs, and one lb of Currants all chopped fine and a little Brandy, these ingredients must be mad stiff, then roled out, and fried in Lard very slowly for a bout 12 minutes - serve them up with some wine and Brandy Sauce - P.S. The Pudding should be made the size of an Egg and the same, therefore it is necessary the Pudding should be put into boiling dipping and plenty of it or they are liable to seperate
Ground Rice Spunge
Two Tablespoonsfull of Ground Rice, 1 pint of new milk boiled till it is thick half an ounce of Isinglass dissolved in a little water strained sweetened to your taste Grated lemon peel when quite cold whisk all together till it is quite light - put into a mould when turned out put custard round it - 
To take the bitter taste from yeast
Put bran into a sieve, then mix the yeast with a little warm water & pour it through

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A College Pudding from a receipt procured at Oxford Take 1/2 lb of Beef Suet chopped fine, 1/2 a lb of Grated bread, 2 oz of candid Lemon peel, one nutmeg, 3 Eggs, and one lb of Currants all chopped fine and a little Brandy, these ingredients must be mad stiff, then roled out, and fried in Lard very slowly for a bout 12 minutes - serve them up with some wine and Brandy Sauce - P.S. The Pudding should be made the size of an Egg and the same, therefore it is necessary the Pudding should be put into boiling dipping and plenty of it or they are liable to seperate Ground Rice Spunge Two Tablespoonsfull of Ground Rice, 1 pint of new milk boiled till it is thick half an ounce of Isinglass dissolved in a little water strained sweetened to your taste Grated lemon peel when quite cold whisk all together till it is quite light - put into a mould when turned out put custard round it - To take the bitter taste from yeast Put bran into a sieve, then mix the yeast with a little warm water & pour it through