A fierced Pudding
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "A fierced Pudding". [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:

A fierced Pudding. MJnce a Legge of Mutton, with sweet Hearbes: searce grated Bread through a Collinder, mince Dates, Currens, Razins of the Sunne being stoned, a little Oringado, cut finely, or a preserued Lemmon, a little Coriander seeds, Nutmeg, Ginger, and Pepper: mingle all together with Milke, and Egges, raw wrought together like Paste: wrap the meate in a caull of Mutton, or of Ueale, and so you may eyther boyle or bake them. Jf you bake them, beat the yolke of an Egge with Rosewater, Sugar, and Sinamon. And when it is almost bakte draw it out, and sticke it with Sinamon and Rosemary.



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]

sheep
herbs
bread
dates
lemons
coriander
suet
nutmeg
ginger
pepper
milk
eggs
pastry
yolks
rosewater
sugar
cinnamon
rosemary


[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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


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 NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:64>. Accessed on December 15, 2019, 3:49 am.




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