Page:Art of Cookery 1774 edition.djvu/245

Rh BOIL two pounds of potatoes, and beat them in a mortar fine, best in half a pound of melted butter, boil it half an hour, pour melted butter over it, with a glass of white wine or the juice of a Seville orange, and throw sugar all over the pudding and dish. TAKE two pounds of white potatoes, boil them soft, peel and beat them in a mortar, or drain them through a sieve till they are quite fine i then mix in half a pound of fresh butter melted, then beat up the yolks of eight eggs and three whites, stir them in, and half a pound of white flour finely pounded, half a pint of sack, stir it well together, grate in half a large nutmeg, and stir in half a pint of cream, make a puff-paste, and lay all over your dish and round the edges; pour in the pudding, and bake it of a fine light brown.

For change, put in ha}f a pound of currants; or you may strew over the top half an ounce of citron and orange-peel cut thin, before you put it into the oven. TAKE the yolks of fix teen eggs, beat them well, with half a pound of melted butter, grate in the rind of two fine Seville oranges, beat in half a pound of fine sugar, two spoonfuls of orange-flour-water, two of rose-water, a gill of sack, half a pint of cream, two Naples biscuits, or the crumb of a halfpenny roll soaked in the cream, and mix all well together. Make a thin puff-paste, and lay all over the dish and round the rim, pour in the pudding and bake it. It will take about as long baking as a custard. YOU must take sixteen yolks of eggs, beat them fine, mix them with half a pound of fresh butter melted, and half a pound of white sugar, a little rose-water, and a little nutmeg. Cut the peel of a fine large Seville orange so thin as none of the white appears, beat it fine in a mortar till it is like a paste, and by degrees mix in the above ingredients all together; then lay a puff-paste all over the dish, pour in the ingredients, and bake it.