Buttermilk Pudding Recipe

Take three quarts of new milk; boil and turn it with a quart of

buttermilk: drain the whey from the curd through a hair sieve. When it

is well drained, pound it in a marble mortar very fine; then put to it

half a pound of fine beaten and sifted sugar. Boil the rind of two

lemons very tender; mince it fine; add the inside of a roll grated, a

large tea-cupful of cream, a few almonds, pounded fine, with a noggin of

white wine, a little brandy, and a quarter of a pound of melted butter.

The boats or cups you bake in must be all buttered. Turn the puddings

out when they are baked, and serve them with a sauce of sack, butter,

and sugar.

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