A Liueridge or Hogges Pudding
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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
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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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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