To make an Italian Pudding
PERIOD: England, 17th century | SOURCE: The whole Body of Cookery Dissected, 1661 | CLASS: Authentic
DESCRIPTION: A bread pudding made with eggs, cream, raisins, & dates
To make an Italian Pudding.
Take a fine Manchet and cut it in square pieces like Dice, then put to it half a pound of Beef-suet minced small, Raisins of the sun, Cloves, Mace, minced Dates, Sugar, Marrow, Rose-water, Eggs and Cream, mingle all these together; put them in a buttered dish, in less then an hour it will be baked; when its enough, scrape on Sugar and send it up.
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