To make a Pudding.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To make a 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:

To make a Pudding.. TAke Parseley and Time, and chop it small, then take the kidney of Veale, and perboile it, and when it is perboyled, take all the fat of it, and lay it that it may coole, and when it is colde shred it like as you doo sewet for puddinges, then take marrow and mince it by it self, then take grated bread and smal raisons the quantity of your stuffe, & dates minced small, then take the egges and roste them hard, and take the yolks of them and chop the[n] small, and then take your stuffe afore ehearsed and mingle altogether, and then take pepper, Cloues and Mace, Saffron, and salt, and put it together with the said stuffe, as much as you thinke by casting shal suffire, then take six Egs and breake them into a vessel whites and all, and put your dry stuffe into the same egges, and temper them all wel together, and so fill your haggesse or gut, and séeth it wel and it will be good.

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 "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
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