To make white Puddings of the Hogges Liuer.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To make white Puddings of the Hogges Liuer.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To make white Puddings of the Hogges Liuer. You must perboile the Liuer, and beate it in a morter, and then straine it with Creame, and put therto six yolks of Egges and the white of two Egs, and grate halfe a halfepenny loafe of light Bread, and put it therto with small Raisins, and Dates, Cloves, Mace, Sugar, Saffron, and the suet of Beefe. Eisands with Otemeale grotes.

Take a pinte of Creame and seethe it, and when it is hot, put therto a pinte of Otemeale grotes, and let them soke in it all night, and put therto viii. yolks of egs, and a little Pepper, Cloves, mace, and saffron, and a good deale of Suet of beefe, and small Raisins and Dates, and a little Sugar.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

cream
yolks
eggs
bread
raisins
dates
cloves
mace
sugar
saffron
suet
beef
oats
pepper


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:40>. Accessed on November 12, 2019, 3:15 am.




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