A Pudding stued betweene two Dishes
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 Pudding stued betweene two Dishes". [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 Pudding stued betweene two Dishes. TAke the yolkes of three Egges, and the white of one, halfe a dozen spoonefuls of sweet Creame, a Nutmeg grated, a few Cloaues and mace, a quarter of a pound of Beefe Suit minst small, a quarter of a pound of Currens, temper it like a Pudding with grated bread, and a spoonefull of Rosewater. Then take a Kell of Ueale, cut it in square pieces like Trenchers, lay three spoonefuls of the batter vpon one side, then roule it vp in the Cawle: pin one side ouer the other with two small prickes, and tie each end with a threed. You may put two, three, or foure of them in a Dish, then take halfe a pinte of strong Mutton broth, and halfe a dozen spoonefuls of Uinegar, three or foure blades of large Mace, and an Ounce of Sugar. Make this broth to boyle vpon a Chafingdish of coales, and then put in your Pudding: when it boyles couer it with an other Dish, and let it stue a quarter of an houre longer. Turne them for burning, then take vp your Pudding, and lay it vpon sippets, and poure the broth vpon the toppe. Garnish your Dish with the coare of a Lemmon, and Barberryes: serue them hot, eyther at Dinner or Supper.



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]

yolks
eggs
cream
nutmeg
mace
beef
bread
rosewater
trenchers
sheep
broth
sugar
lemons


[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:75>. Accessed on November 21, 2019, 12:42 am.




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