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To Make A Pudding In A Breast Of veale


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make a pudding in a breast of veale. Take perselye, Time, washe them, pricke them, and choppe them small, then take viii. yolkes of egges, grated bread, and halfe a pinte of creame beeing verie sweete, then season it with pepper, Cloues, and Mace, Saffron and Suger small Raysons and salt, put it in and roste it and serue it.

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