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A Fond 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 fond Pudding. TAke eyther Mutton, Ueale, or Lambe, roast or raw, but raw is better. Mince it fine with Beefe Suit, take Spinage, Parsley, Marigold, Endiffe, a sprig of Time, and a sprig of Sauory: chop them fine, and season them with Nutmeg, Sugar, minst Dates: take Currins, and grated bread, the yolkes of three or foure new laid Egges, a spoonefull or two of Rosewater, as much Uergis: worke them vp like Birds, Beasts, Fishes, Peares, or what you will. Fry them, or bake them, and serue them vpon sippets, with Uergis, or white Wine, Butter, and Sugar: serue them eyther at Dinner or Supper.

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