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A Chiueridge 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 Chiueridge Pudding. LAy the fattest Guts of your Hogge in faire water and Salt, to scowre them. Take the longest and the fattest gut, begin at the middest of the gut, and stuf it with Nutmeg, Sugar, Ginger, Pepper, and sliced Dates, boyle it and serue it to the Table.


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