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To Make A Haggas 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 Haggas pudding.. TAke a peece of a Calues Chaldron and perboile it, shred it so small as you can, then take as much Beefe Sewet as your meate, shred likewise, and a good deale more of grated bread, put this together, and to them seuen or eight yolkes of egs, and two or three whites, & a litle creame, three or fower spoonefull of rosewater, a little Pepper, Mace and nutmegs, and a good deale of suger, fill them and let them be sodden with a very soft fire, and shred also with a little Winter Sanery parsely and Time, and a little Peniriall with your meat.


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