e it up.

_Oatmeal Pudding otherwise of fish or flesh blood._

Take a quart of whole oatmeal, steep it in warm milk over night, &
then drain the groats from it, boil them in a quart or three pints
of good cream; then the oatmeal being boil'd and cold, have tyme,
penniroyal, parsley, spinage, savory, endive, marjoram, sorrel,
succory, and strawberry leaves, of each a little quantity, chop them
fine, and put them to the oatmeal, with some fennil-seed, pepper,
cloves, mace, and salt, boil it in a napkin, or bake it in a dish,
pie, or guts.

Sometimes of the former pudding you may leave out some of the herbs,
and add these, penniroyal, savory, leeks, a good big onion, sage,
ginger, nutmeg, pepper, salt, either for fish or flesh days, with
butter or beef-suet, boil'd or baked in a dish, napkin, or pie.

_To make a baked Pudding._

Take a pint of cream, warm it, and put to it eight dates minced,
four eggs, marrow, rose-water, nutmegs raced and beaten, mace and
salt, butter the dish, and put it in; and if you please, lay puff
paste on it, and scrape sugar on it and in it.

_To make a baked Pudding otherways._

Take a pint and a half of cream, and a pound of butter; set the same
on fire till the butter be melted, then take three or four eggs,
season it with nutmeg, rose-water, sugar, and salt, make it as thin
as pankake batter, butter the dish, and baste it with a garnish of
paste about it.

_Otherways._

Take a penny loaf, pare it, slice it, and put it into a quart of
cream with a little rose-water, break it very small, then take four
ounces of almon-paste, and put in eight eggs beaten, the marrow of
three or four marrow bones, three or four pippins slic't thin, or
what way you please; mingle these together with a little
ambergreese, and butter, then dish and bake it.

_Otherways._

Take a quart of cream, put thereto a pound of beef-suet minced
small, put it into the cream, and season it with nutmeg, cinamon,
and rose-water, put to it eight eggs, and but four whites, and two
grated manchets; mingle them well together, and put them in a
butter'd dish, bake it, and being baked, scrape on sugar, and
serve it.

_To make black Puddings._

Take half the oatmeal, pick it, and take the blood while it is warm
from the hog, strain it and put it in the oatmeal as soon us you
can, let it stand all night; then take the other part of the
oatmeal, pick it also, and boil it in milk till it be tender,