To Make a Cabage Puding

Item

Title

To Make a Cabage Puding

Date

en 1694/1795

Description

A recipe for a "cabbage pudding," using minced veal, beef fat, herbs and spices, and wrapped in cabbage leaves before boiling.

Transcript

To Make a Cabage Puding

[left margin: 25] Take a slice of veale, mince it very small with as much befe suete as will make it moist, seasen it with cloves nutmegs mace & peper, & swete herbes, 6 eges some grated bread, make it up like a Cabage, then la[y] it in 2 or 3 great cabage leves, over all a cloth, so boyle it send it up with a good Deale of melted buter—

Contributor

en Abu-Bader, Nagham
en Oberle, George
Le, Vincent

Source

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

Publisher

George Mason University Libraries

Rights

Public domain. There are no known restrictions.