To make a pudding in a Carret root.
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To make a pudding in a Carret root.". [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 a pudding in a Carret root. Take your Carret root and scrape it fair, then take a fine knife and cut out all the meat that is within the roote, and make it hollow, then make your pudding stuffe of the liver of a gooce or of a Pig, with grated bread, Corance, Cloves and mace, Dates, Pepper, Salt and Sugar, chop your Liver very small, and perboile it ere you chop it, so doon, put it in your hollow root. As for the broth, take mutton broth with corance, carets sliste, salt, whole Mace, sweet Butter, Vergious and grated bread, and so serve it forth upon sippets.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pasternaks
liver
goose
pork
bread
currants
cloves
mace
dates
pepper
salt
sugar
broth
sheep
butter
verjuice

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:45>. Accessed on April 29, 2025, 8:24 am.