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A swanne Or goose 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 Swanne or Goose Pudding. STirre the bloud of a Swanne, or Goose, steepe fine Oatmeale in milke, Nutmeg, Pepper, sweet Hearbes, minst Suit: mingle all together with Rosewater, Lemmon pils minst fine, Coriander seeds, a little quantitie thereof. And this is a rule both for grated Bread-Pudding, or any other Pudding that is made to a Swanne, or Goosenecke.


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