To boyle a carpe in greene broth, with a pudding in his bellie.
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 boyle a carpe in greene broth, with a pudding in his bellie.". [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 boyle a carpe in greene broth, with a pudding in his bellie.. TAke the spawn of a carpe, and boile and crumble it as fine as you can, the[n] take grated bread smal raisons dates minced, cinamon, suger, cloues, and Mace, and Pepper, and a little salte mingled altogeather, and take a good handful of sage, and boile it tender, and straine it with thrée or foure yolkes of Egges, and one white, and put to the spawne, with a little creame and Rosewater, then take the carpe and put the pudding in the bellie, and seeth him in water and salt, and whe[n] he is almost boyled, take some of the spawne and of the best of the broth, and put it into a little pot with a little white wine, and a good péece of butter, and thrée or foure Onyons, whole Mace, whole Pepper, and small Raisons, and thrée or sower Dates, and when it is a good deale sodden, put in a good deale of séeded spinnage, & strain it with thrée or fower yolks of Egges, and the Onyons that you put into the Broth with a little Vergious, and put it to your Broth: and if it be too sharpe put in a little Suger, and so laye your Carpe vpon soppes, and poure the Broth vpon it.

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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