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A Pudding In A tench.


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

A Pudding in a Tench. Take your Tench and drawe it very cleane, and cut it not overlowe. Then take beets boiled, or Spinage, and choppe it with yolks of hard Egges, Corance, grated Bread, salt, Pepper, Sugar and Sinamon, and yolks of raw Egges, and mingle it togither, and put it in the Tenches bellye, then put it in a platter with faire water and sweet butter, and turn it in the Platter, and set it in the Oven, and when it is inough, serve it in with sippits and poure the licour that it was boiled in upon it.

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