A Liueridge or Hogges 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 Liueridge or Hogges 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 Liueridge or Hogges Pudding. BOyle a Hogges Liuer well, let it be through colde: then grate it like Bread: grate Bread, take new Milke, the fat of the Hogge minst fine, put it to the bread, and the Liuer, the more the better, deuide it into two parts. Take store of drye Hearbes, that are very well dryed, mince them fine, put the Hearbes into one part, with Nutmeg, Mace, Pepper, Annisseedes, Rose water, Creame, and Egs, wash the skinnes, and then fill them vp, and let them boyle enough. To the other sort put Barberryes, sliced Dates, Currins, new Milke and Egs, worke them as the other.



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]

bread
milk
herbs
nutmeg
mace
pepper
roses
cream
eggs
dates


[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:69>. Accessed on February 22, 2020, 7:11 pm.




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