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This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To make white Puddings of the Hogges Liuer. You must perboile the Liuer, and beate it in a morter, and then straine it with Creame, and put therto six yolks of Egges and the white of two Egs, and grate halfe a halfepenny loafe of light Bread, and put it therto with small Raisins, and Dates, Cloves, Mace, Sugar, Saffron, and the suet of Beefe. Eisands with Otemeale grotes.

Take a pinte of Creame and seethe it, and when it is hot, put therto a pinte of Otemeale grotes, and let them soke in it all night, and put therto viii. yolks of egs, and a little Pepper, Cloves, mace, and saffron, and a good deale of Suet of beefe, and small Raisins and Dates, and a little Sugar.