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-

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.

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