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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1739 Excerpt: ...fix Ounces of candied Lemon and Citron flic'd thin, and a Pound of Marrow flic'd thin; mix all together, then put it into a butter'd Dish, dust on fine Sugar, bake, and serve it; add half a Pound of Currans. A Carrot Pudding. TAKE two great Carrots, or three small ones, and grate them; then take a Two-penny Loaf, and grate it, half a Pound of fine Sugar, and as much Butter melted, ten Eggs, four Whites, a Nutmeg grated, two Egg-shells of Flour, and a Pint or more of good Milk; mix it all together, and stir it well, then put it into a Dish, lay Paste round it, and bake it, and when it is bak'd strew Sugar upon it, and pour on Butter. Excellent Black Puddings. TAKE a Quart of Sheep's Blood, a Quart of Cream, ten Eggs, Whites and Yolks, beat well together; stir them very well, and thicken it with grated Bread, and Oatmeal finely beat, of each a little Quantity, Beef Suet finely shred, and Marrow in little Lumps; season it with a little Nutmeg, Cloves, and Mace, mingled with Salt, a little sweet Marjoram, Lemon, Thyme, and Pennyroyal, shred very well together, and mingled with the other Things; when all is well mix'd, fill the Guts, being well cleans'd, and boil them carefully. A Clary Fraise, or Clary and Eggs. r T A K E ten Eggs, beat them with a Spoon, -then J_ take some Clary Leaves, and shred them small, and add a little Pepper and.Salt, and some Onions chop'd G' 4 small; small; this Mixture must be fry'd in hot Lard, and serve it with Slices of Lemon.. A sweet Clary Fraise. TA K E% eight Eggs, a Pint of Milk, half a Spoonful of Sugar, and four large Spoonfuls of Flour; chop the Leaves of the Clary small, and mix them well together, and then fry them in hot Lard, or good Dripping. Let this drain before the Fire, and serve it with Butter and Sack. Baco...

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