[other puddings] 

A Sunderland Pudding. 
Whip 6  eggs,  half the  whites,  take half a  nutmeg,  one pint  cream  and a little  salt,  4 spoons  fine flour,  oil or  butter pans,  cups or bowls, bake in a quick oven one hour. Eat with  sweet sauce. 
 
 
A Cream 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. 




American Cookery


Amelia Simmons


1798








Northampton


Massachusetts













































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