A Boke of Gode Cookery Presents

A baked Pudding after the Italian fashion, corrected

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

DESCRIPTION: A bread pudding made with eggs, cream, raisins, dates, & apples

A baked Pudding after the Italian fashion, corrected.

Take a penny white loaf or two, and cut it in the manner of dice: put to it half a pound of Beef suet minced small, half a pound of Raisins of the sun stoned, a little sugar, six sliced Dates, a grain of Musk, the Marrow of two bones, season it with Cloves, Mace, Nutmeg, salt and Rose-water, then beat three Eggs with about half a pint of Cream, and put it to your bread and other ingredients, and stir it together softly that you break not the bread, nor Marrow: then slice some thin pieces of Apple into the bottom of your dish, that you bake it in, and put your Pudding theron: bake it in an oven not so hot as for Manchet: when its enough, stick it with Cittern and strow it with Sugar.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
© 1997 - 2002 James L. Matterer