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Hog's Puddings White No 2

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Take a quart of cream and fourteen eggs, leaving out half the whites;

beat them but a little, and when the cream boils up put in the eggs;

keep them stirring on a gentle fire till the whole is a thick curd. When

it is almost cold, put in a pound of grated bread, two pounds of suet

shred small, having a little salt mixed with it, half a pound of almonds

well beaten in orange-flower water, two nutmegs grated, some citron cut

small, and sugar to your taste.

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