Pippin Pudding
Coddle six pippins in vineleaves covered with water, but very gently, that the inside be done without breaking the skins. When soft, take off the skins, and with a teaspoon take the pulp from the core. Press it through a colander; add to it two spoonfuls of orange flower water, three eggs beaten, a pint of scalded cream, sugar and nutmeg to taste. Lay a thin puff paste at the bottom and sides of the dish: shred some very thin lemonpeel as fine as possible, and put into the dish; as likewise some orange and citron in small slices.