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 wth [with] as much befe suete [beef suet] as will make it moist, seasen [season] it with cloves nutmegs mace & peper[peppers], & swete [sweet] herbes [illegible] eges [eggs] some grated bread, make it up like a cabage [cabbage], yn [then] lay it in 2 or 3 great cabage- leves[leaves], over all a cloth, so boyle it send it up- with a good Deale of melted butter-
Subject
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.