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To Make A Pudding Of A calues Chaldron.


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 ye 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 ye sheepes kel and wrapt the meat in, then rease the coffin of fine paste and put it in.

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