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A Fierced Pudding


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

A fierced Pudding. MJnce a Legge of Mutton, with sweet Hearbes: searce grated Bread through a Collinder, mince Dates, Currens, Razins of the Sunne being stoned, a little Oringado, cut finely, or a preserued Lemmon, a little Coriander seeds, Nutmeg, Ginger, and Pepper: mingle all together with Milke, and Egges, raw wrought together like Paste: wrap the meate in a caull of Mutton, or of Ueale, and so you may eyther boyle or bake them. Jf you bake them, beat the yolke of an Egge with Rosewater, Sugar, and Sinamon. And when it is almost bakte draw it out, and sticke it with Sinamon and Rosemary.

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