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English cookbook, 1600s
Page 57
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To make a bagg pudding First take a handfull of [persewel?] and shier it very small then take a mutchkine of sweet cream and eight eggs and beat them then take the heart of 2 penny loafes finly greated and a hand full of flour and a pound of currans and a pound of raisons and some greated nutmeg and four or five clovs beaten and mix all these together and beat them and put in as much dry flour as will make a right consistance and you may either put it into a clean bagg and ty the mouth of closse or you may put it into an earthen pot and ty a thick cloath closs a bout the mouth of it and boyl it in a pot and eat it hole with sack or white wine
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To make a bagg pudding First take a handfull of [persewel?] and shier it very small then take a mutchkine of sweet cream and eight eggs and beat them then take the heart of 2 penny loafes finly greated and a hand full of flour and a pound of currans and a pound of raisons and some greated nutmeg and four or five clovs beaten and mix all these together and beat them and put in as much dry flour as will make a right consistance and you may either put it into a clean bagg and ty the mouth of closse or you may put it into an earthen pot and ty a thick cloath closs a bout the mouth of it and boyl it in a pot and eat it hole with sack or white wine
Szathmary Culinary Manuscripts and Cookbooks
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