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To Make A Pudding In A Frying-panne


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

To make a Pudding in a Frying-panne. TAke foure Egges, two spoonefuls of Rosewater, Nutmeg grated, Sugar, grated Bread, the quantitie of a penny Loafe, halfe a pound of Beefe Suit minst fine: worke them as stiffe as a Pudding with your hand, and put it in a Frying-pan with sweet Butter, frye it browne, cut it in quarters, and serue it hot, eyther at Dinner or Supper. Jf it be on a fasting day leaue out the Suit, and the Currens, and put in two or three Pomewaters minst small, or any other soft Apple that hath a good relish.

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