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A Cambridge 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 Cambridge Pudding. SEarce grated Bread through a Cullinder, mince it with Flowre, minst Dates, Currins, Nutmeg, Sinamon, and Pepper, minst Suit, new Milke warme, fine Sugar, and Egges: take away some of their whites, worke all together. Take halfe the Pudding on the one side, and the other on the other side, and make it round like a loafe. Then take Butter, and put it in the middest of the Pudding, and the other halfe aloft. Let your liquour boyle, and throw your Pudding in, being tyed in a faire cloth: when it is boyled enough cut it in the middest, and so serue it in.

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