Ginger Wine

To ten Gallons of Water add twelve pounds & a half of white Sugar, and the whites of eight eggs  well beaten, stir all well together and put them on the fire, when near the boil, scum it very well, then take three quarters of a pound of white ginger, bruise it and boil it twenty minutes. You must pare very thin the rinds of a dozen lemons, & pour the liquor, boiling hot, upon them. When quite cold put it into a Cask with two table spoons full of good yeast, the lemons must have the inner coat entirely pulled off, and afterwards sliced very thin, and the slices of lemon put into the cask with half an ounce of Ising-glass cut fine do not stir it but close it up next day, and bottle it in two or three weeks; it will be fit for use in a few days after.

Rice Pudding

To be baked only not boiled

For a pint of milk add a handful of rice and a smaller quantity of chopped suet. One tablespoonful of mollasis sugar.

About ten minutes before it is sufficiently baked take an egg, beat it up with a smaller quantity of milk and add to the pudding.

(see also Rice Pudding)

It is interesting in that flour is spelt 'flower' and 'flour', sometimes in the same recipe. I wonder if the recipe referred to different things. i.e. milled wheat flour & possibly rice flour. I don't think they had corn flour 200 years ago in England

1 pint milk

2 oz rice

1 oz butter (for modern taste)

1 tablespoon brown sugar

bake for 1 hour in a moderate oven

beat up an egg with a quarter pint of milk and add to the mixture, mix well and cook for a further 10 minutes.