To Make the Best White Puddings
Take a pound of Almonds, blanch them, putting in a little Milk sometime to them in the stamping, then put to them three handfulls of fine Flower, or as much grated bread first baked in an Oven, six Eggs well beaten, a good deale of marrow cut in little pieces, season them with Nutmeg and Sugar, three spoonfulls of Rose-water, and a little Salt; temper them all together, with as much Cream as will serve to wet or mingle them; and so fill them up.