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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 of a Calues chaldron.. First take y^e chaldron & let it be washed scalded & perboyled, and let it be chopped & stamped fine in a morter, and while it is hotte straine it through a cullender, and halfe a dozen of Egges both whites and yolkes, with all maner of hearbs to them a handful or two, let the hearbes be shred small, and put them to the chaldron and a good handful of grated bread, then take a handfull of flower, and put it to it all, then take an Drenge pil out of the sirope and mingle with it, then season it with Sinamon and Ginger, and a fewe Cloues and mace, and a little Rosewater and Marrowe or Suet, Butter a good quantity thereof close it vp, so it be not dry baked, then take the thinnest of y^e sheepes kel and wrapt the meat in, then rease the coffin of fine paste and put it in.