A Boke of Gode Cookery Presents

To make an Oatmeal Pudding

PERIOD: England, 17th century | SOURCE: The whole Body of Cookery Dissected, 1661 | CLASS: Authentic

DESCRIPTION: An oatmeal blood-pudding made with cream & herbs

To make an Oatmeal Pudding.

Steep Oatmeal in warm Milk three of four hours, then strain some blood into it of fish or flesh, mix it with Cream, and add to it suet minced small, sweet herbs chopped fine, as Tyme, Parslee, Spinnage, Succory, Endive, Strawberry-leaves, Violet-leaves, Pepper, Cloves, Mace, fat Beef suet, and four Eggs, mingle all together, and so bake it.

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