To make a Cinamon Pudding

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take and steep a penny white loaf in a quart of cream, six yolks of eggs, and but two whites, dates, half an ounce of beaten cinamon, and some almond paste. Sometimes add rose-water, salt, and boil’d currans, either bake or boil it for stuffings.