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—
[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—
Subject
sweet herbs See all items with this value
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.