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To Make Hagges Puddings.

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 Hagges Puddings.. TAke th liuer of a Hog and perboyle it, then stampe in water and strain it with thicke creame, and put therto eight or nine yolks of egges, and thrée or foure whites, and Hogges suet, small raisons, Cloues and Mace, pepper, salte, and a litle suger, and a good deale of grated bread to make it thick, and let them séeth.


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