Original Source: Digby, The Closet Opened

Take two Ounces of Barley pick'd and washed; boil it in Milk, till it is tender; then let your Milk run from it; Then take half a Pint of cream, and six spoonfuls of the boiled barley; eight spoonfuls of grated bread, four Eggs, two whites taken away. Spice as you please, and Sugar and Salt as you think fit, one Marrow-bone, put in the lumps as whole as you can; Then make Puff-paste, and rowl a thin sheet of it, and lay it in a dish. Then take Cream, grated bread, your Spice, Sugar, Eggs and Salt; beat all these very well together half a quarter of an hour, pour it on your dish where Citron is, then cover it over with puff-paste, and let it bake in a quick oven three-quarters of an hour. Scrape Sugar on it, and serve it up.

Original Source: Lord Ruthven, The Ladies Cabinet Opened and Enlarged

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Original Source: Arundel MS 334

For to make furmenty. Nym clene wete & bray it in a morter wel, þat þe holys gon al of, & seyt yt til yt breste; & nym yt vp & lat it kele. And nym fayre fresch broþ & swete mylk of alandys or swete mylk of kyne and temper yt al. & nym þe 3olkys of eyryn & saffron & do þerto. Boyle it a lityl & set yt adoun, & messe yt forþ wyþ fat venysoun & fresch motoun.

Take clean wheat & bray it in a mortar to remove hulls. Seethe it till the berries burst, then remove from heat & let cool. Take fresh fair broth & sweet milk of almonds or cow & mix it all together. Add yolks of eggs & saffron to the mixture. Boil it a little and take it off the fire & serve with fat venison or fresh mutton.

Original Source: Thomas Dawson, The second part of the good Huswives jewell

To Make Ising Puddings

Take great otemeale and pick it and let it soake in thick creame 3 howere, then put thereto yolkes of egs, and some whites, pepper, and set them not too full, and seeth them a good while.