To make a fine bread pudding.
TAKE all the crumb of a ftale penny-loaf, cut it thin, a quart of cream, set it over a slow fire, till it is scalding hot, then let it stand till it is cold, beat up the bread and cream well together, grate in some nutmeg, take twelve bitter almonds, boil them in two spoonfuls of water, pour the water to the cream and stir it in with a little salt, sweeten it to your palate, blanch the almonds and beat them in a mortar, with two spoonfuls of rose or orange-flower-water till they are a fine paste; then mix them by degrees with the cream, till they are well mixed in the creamy then take the yolks of eight eggs, the whites of but four, beat them well and mix them with your cream, then. mix all well together. A wooden dish is best to boil it in; but if you boil it in a cloth, be sure to dip it in the hot water and flour it well, tie it loose and boil it half an hour, be sure the water boils when you put it in, and keeps boiling all the time. When it is enough, turn it into your dish, melt butter and put in two or three spoonfuls of white wine or sack, give it a boil and pour it over your pudding; then strew a good deal of fine sugar all over the pudding and dish, and send it to table hot. New milk will do, when you cannot get cream. You may for change put in a few currants.
To make an ordinary breadpudding.
TAKE two halfpenny rolls, slice them thin, crust and all, pour over them a pint of new milk boiling hot, cover them close, let it stand some hours to soak; then beat it well with a little melted butter, and beat up the yolks and whites of two eggs, beat all together well with a little salt. Boil it half an hour; when it is done, turn it into your dish, pour melted butter and sugar over it. Some love a little vinegar in the butter. If your rolls are stale, and grated, they will do better; add a little ginger. You may bake it with a few currants.
To make a baked bread pudding.
TAKE the crumb of a penny-loaf, as much flour, the yolks of four eggs and two whites, a tea-spoonful of ginger, half a pound of raisins stoned, half a pound of currants clean washed and picked, a little salt. Mix first the bread and flour, ginger, salt and sugar to your palate, then the eggs, and as much milk as will make it like a good batter, then the fruit, butter the dish, pour it in and bake it.
