The prudent housewife: or, complete English cook, for town and country : Being the newest collection of the most genteel, and least expensive receipts in every branch of cookery ... / Written by Mrs. Fisher, of Richmond.

Fisher, Lydia

Date:: [1788?]

Credit: The prudent housewife: or, complete English cook, for town and country : Being the newest collection of the most genteel, and least expensive receipts in every branch of cookery ... / Written by Mrs. Fisher, of Richmond. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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$Boi/ed Plumb Pud /in'. To a pound of beef fhred yery fine, put three quarters ota pound of raifons, floned ; take fome grated nutmeg, a large fpoonfu] of fugar, lome fait, four eggs, fome mace, three fpoonfuls of cream, and 5 fpoonfuls of hour, m;x thefe together, tie 't up in a cloth and let it boil three hours, Mdt butter and pour over it. To nr ke a E ead Pudding. Put a quarter of a po ind of butter into a pint of cream, fet it on the fire and keep it Airing ; the butter being me.ted put in as much gra'etj.manehet as will make it light, a nut- meg or fomething elfe, and as much fugar as you pleafe, three dr four eggs and fome fait, mix them together, butter a a’ifh, then put it in and bake it in half an hour. Apple Puddino. Take four or five codlings, feald them and bruife them through a fieve, put a quarter of a pound of bifeuits, fome nutmeg, a pint of cream, and fvveeten to your table, ten eggs and half the whites, to bake. To make a light Pudding. To a pint of cream put fome cinnamon, mice, and nut- meg, boil it with the fpice, when it is boiled take out the fpice, then take out the yolks eight of eggs and four of the whites ; beat them well with fome lack, then mix them with your cream, fome fait and fugar, take a half-penny white loaf and a fpornful of flour, then put in fome role wa- ter, beat all thele well together, and wet a thick cloth and flour it, then put your pudding into it and tie it up, and when the pot boils, it mull boil an hour. Melt fame butter fack, and fugar, and pour over it. To make a Rice P da ng. Beat half a pound of i ice to pcvjvder, then fet it on the fbewith three p nts of new milk, boil it well, and rvhenit is almoll cold put to it eignt eggs well beaten, with half a pound of bu ter or fuet and half a poun of fugar, put in nutmeg or mace, or what you pleafe. It will take about half an hour to bake it. To ! I \ ! 1 i \ 1 *$