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—
Subject: See all items with this value cabbage; See all items with this value casseroles (food); See all items with this value veal; See all items with this value suet; See all items with this value beef; See all items with this value nutmeg; See all items with this value cloves; See all items with this value herbs; See all items with this value breads; See all items with this value mace (spice); See all items with this value black pepper; See all items with this value mincing (cooking); See all items with this value boiling (cooking); See all items with this value butter; sweet herbs; See all items with this value eggs
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.

Media: http://wizwah.gmu.edu/oberle/files/original/a9b1d1337951f5660d81013a96bfb46c.jpg

Item sets: Fairfax Cookbook; Food; Meat dishes; Vegetable dishes