American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

Almond Pudding_. Boil gently a little mace and half a nutmeg (grated) in a quart cream; when cool, beat 8 yolks and 3 whites, strain and mix with one spoon flour one quarter of a pound almonds; settled, add one spoon rose-water, and by degrees the cold cream and beat well together; wet a thick cloth and flour it, and pour in the pudding, boil hard half an hour, take out, pour over it melted butter and sugar. _An apple Pudding Dumplin_. Put into paste, quartered apples, lye in a cloth and boil two hours, serve with sweet sauce. _Pears, Plumbs, &c._ Are done the same way. _Potato Pudding_. Baked. No. 1. One pound boiled potatoes, one pound sugar, half a pound butter, 10 eggs. No. 2. One pound boiled potatoes, mashed, three quarters of a pound butter, 3 gills milk or cream, the juice of one lemon and the peal grated, half a pound sugar, half nutmeg, 7 eggs (taking out 3 whites,) 2 spoons rose-water. _Apple Pudding_. One pound apple sifted, one pound sugar, 9 eggs, one quarter of a pound butter, one quart sweet cream, one gill rose-water, a cinnamon, a green lemon peal grated (if sweet apples,) add the juice of half a lemon, put on to paste No. 7. Currants, raisins and citron some add, but good without them. _Carrot Pudding_. A coffee cup full of boiled and strained carrots, 5 eggs, 2 ounces sugar and butter each, cinnamon and rose water to your taste, baked in a deep dish without paste. _A Crookneck, or Winter Squash Pudding_. Core, boil and skin a good squash, and bruize it well; take 6 large apples, pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread or biscuit, rendered fine as meal, half pint milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs beaten and strained, nutmeg, salt and sugar to your taste, one spoon flour, beat all smartly together, bake. The above is a good receipt for Pompkins, Potatoes or Yams, adding more moistening or milk and