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To Make A Pudding.

This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To make a Pudding.. TAke Parseley and Time, and chop it small, then take the kidney of Veale, and perboile it, and when it is perboyled, take all the fat of it, and lay it that it may coole, and when it is colde shred it like as you doo sewet for puddinges, then take marrow and mince it by it self, then take grated bread and smal raisons the quantity of your stuffe, & dates minced small, then take the egges and roste them hard, and take the yolks of them and chop the[n] small, and then take your stuffe afore ehearsed and mingle altogether, and then take pepper, Cloues and Mace, Saffron, and salt, and put it together with the said stuffe, as much as you thinke by casting shal suffire, then take six Egs and breake them into a vessel whites and all, and put your dry stuffe into the same egges, and temper them all wel together, and so fill your haggesse or gut, and séeth it wel and it will be good.


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