Manuscript Cookbook 215

10. Rice Cake

Take nine ounces of flour, dry it well, nine ounces of ground Rice, twenty ounces of Loaf Sugar pound it very fine, twelve eggs. Beat the eggs & sugar well together, then put in the flour, & Rice by a spoonfull at a time, untill you have beat it all in. It must be beat three quarters of an hour. Before you put it in the oven, add the peel of one lemon, then put in half the juice. As soon as it is done, put it in the oven. 40 minutes will bake it.

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Biscuit Pudding 11.

Pour a pint of boiling milk or cream over three penny Naples biscuits grated. Cover it close. When cold, add the yolks of four eggs, the whites of two, some nutmeg, a little brandy, half a spoonful of flour, & some sugar, & boil this an hour in a bason, & serve it with melted butter, wine & sugar.

12. Sago Pudding

Boil two ounces of Sago in a pint of milk till tender. When cold, add five eggs two Naples biscuits, a little brandy, & sugar it to the taste. Boil it in a bason, & serve it with melted butter, a little wine & sugar.