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Welcome to Snewscast, the podcast designed to help you fall asleep. Find us at

snoozecast.com and if you enjoy our show, please share us with a friend. If you

would like to get an email once a week with upcoming sleep stories and other

news, subscribe to the snooze letter at snoozecast.com. This episode is brought

to you by Pleasant Drams. Tonight we'll read a selection of recipes from the

book English House Whiffry by Elizabeth Moxon published in 1764. This book

describes itself as being confined to things useful, substantial and splendid

and calculated for the preservation of health and upon the measures of

frugality, being the result of 30 years practice and experience.

Let's get cozy, close your eyes, relax your body into the softness of your bed, now take

a few deep breaths. To make whipped syllabubs, take two porringers of cream and one of white wine.

Great in the skin of a lemon, take the whites of three eggs, sweeten it to your

taste, then whip it with a whisk, take off the froth as it rises and put it into

your syllabub glasses or pots, whether you have, then they are fit to use. An orange

pudding, take two civill oranges, the largest and cleanest you can get, great off the

outer skin with a clean grater, take eight eggs, leave out two of the whites, half a pound

of loaf sugar, beat it very fine, put it to your eggs and beat them for an hour, put

to them half a pound of clarified butter and four ounces of almonds blanched and heat

them with a little rose water, put in the juice of the oranges but mind you don't put

in the pipins and mix together, bake it with a thin paste over the bottom of the dish,

it must be baked in a slow oven, to make an herb pudding, take a good quantity of spinach

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