HERB PUDDINGS 163 



over and scrape Sugar on. Then serve up. From The 

 Receipt Book of John Nott, Cook to the Duke of Bolton, 

 1723. 



To MAKE A CARROT PUDDING. Boil a couple of middling 

 Carrots till they are three quarters boil'd, then shred them 

 very small and mix them with an equal quantity of grated 

 Bread and a pound of Beef-suet shred small, some Cream, 

 half a dozen Eggs, half a Nutmeg, a little Salt and Sugar 

 to your Palate either boil or bake it. If boil'd sauce it 

 with Butter, Lemon Juice and Sugar. Ibid. 



POTATOE PUDDINGS, MADE WITH SWEET-MEATS. (From 

 Mr. Moring of Temple Bar.) Take some clean Potatoes, 

 boil them tender and when they are so, and clean from their 

 Skins, break them in a Marble Mortar, till they become a 

 Pulp ; then put to them, or you might beat with them some 

 slices of candy'd Lemons and Oranges, and beat these 

 together with some Spices, and Lemon-Peel Candy'd. Put 

 to these some Marrow, and as much Sugar, with Orange- 

 Flower Water, as you think fit. Mix all together, and then 

 take some whole candy'd Orange-Peels, and stuff them full 

 of the Meat, and set them upon a Dish in a gentle Oven ; 

 when they have stood half an hour, serve them hot, with a 

 Sauce of Sack and Butter, and fine Sugar grated over them. 

 R. Bradley, The Country Housewife and Lady's Director, 

 1732. 



HERB PUDDING. Take oatmeal groats a quart and soak 

 them all night in three pints of milk, and then the next day 

 break in twelve or fourteen Eggs, season it with Pepper, 

 Salt, Cloves, Mace and Ginger. Then take some Spinach, 

 some Parsley, some Burrage, some Beet Leaves, and some 

 Leek Blades. Mince in a little Thyme and sweet Majoram. 

 Cut the Herbs but not too small. Put in a pound of Raisins 

 and a pound of Currants. Put in a little Flour to bind it 

 and mix it all very well together. Boil it in a cloth buttered 

 and floured and mingle with it a pound and a half of good 



