To make Hagges Puddings.
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To make Hagges Puddings.". [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 Hagges Puddings.. TAke th liuer of a Hog and perboyle it, then stampe in water and strain it with thicke creame, and put therto eight or nine yolks of egges, and thrée or foure whites, and Hogges suet, small raisons, Cloues and Mace, pepper, salte, and a litle suger, and a good deale of grated bread to make it thick, and let them séeth.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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]

pork
cream
yolks
eggs
suet
raisins
cloves
mace
pepper
salt
sugar
bread

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:99>. Accessed on April 18, 2024, 3:47 pm.