avory, nutmeg, ginger, pepper, salt, work all together with
good store of beaten cinamon, sugar, barberries, sliced figs,
blanched almonds, half a pound of beef-suet finely minced, put these
into the guts of a fat mutton or hog well cleansed, and cut an inch
and a half long, set them a boiling in a pipkin of claret wine with
large mace; being almost boil'd, have some boil'd grapes in small
bunches, and barberries in knots, then dish them on French bread
being scalded with the broth of some good mutton gravy, and lay them
on garnish of slic't lemons.

_To make a Pudding of Wine in guts._

Slice the crumbs, of two manchets, and take half a pint of wine, and
some sugar, the wine must be scalded; then take eight eggs, and beat
them with rose-water, put to them sliced dates, marrow, and nutmeg,
mix all together, and fill the guts to boil.

_Bread Puddings in guts._

Take cream and boil it with mace, and mix beaten almonds with
rose-water, then take cream, eggs, nutmeg, currans, salt, and
marrow, mix them with as much bread as you think fit, and fill the
guts.

_To make an Italian Pudding._

Take a fine manchet and cut it in square pieces like dice, then put
to it half a pound of beef-suet minced small, raisins of the sun,
cloves, mace, minced dates, sugar, marrow, rose-water, eggs, and
cream, mingle all these together, put them into a buttered dish, in
less than an hour it will be baked, and when you serve it, scrape
sugar on it.

_Other Pudding in the Italian Fashion with blood of
Beast or Fish._

Take half a pound of grated cheese, a penny manchet grated, sweet
herbs chopped very small, cinamon, pepper, salt, nutmeg, cloves,
mace, four eggs, sugar, and currans, bake it in a dish or pie, or
boil it in a napkin, and bind it up in a ball, being boil'd serve it
with beaten butter, sugar, and beaten cinamon.

_To make a French Pudding._

Take half a pound of raisins of the sun, a penny white loaf pared
and cut into dice-work, half a pound of beef-suet finely minced,
three ounces of sugar, eight slic't dates, a grain of musk, twelve
or sixteen lumps of marrow, salt, half a pint of cream, three eggs
beaten with it, and poured on the pudding, cloves, mace, nutmeg,
salt, and a pome-water, or a pippin or two pared, slic't, and put in
the bottom of the dish before you bake the pudding.

_To make a French Barley Pudding._

Boil the barley, & put to one quart of barley, a manchet grated,
th