SC - redaction challenge

[Michael P Newton]

to get back on the subject of cooking:
I found a pudding recipe copied from A New Booke of Cookerie, by
J.Murrell, 1615 (a little opp, but not by much)

Cambridge Pudding

Searce grated Bread through a Cullinder, mince it with flower, minct
Dates, Currins, Nutmeg,Sinamon, and Pepper, minct Suit, new Milke warme,
fine Sugar, and Egges: Take away some of their whites, worke all
together. Take halfe the Pudding on the one side, and the other on the
other side, and make it round like a loafe. Then take Butter, and put it
in the middest of the Pudding, and the other halfe aloft. Let your Liquor
boyle, and throw your Pudding in, being tyed in a faire cloth: when it is
boyled enough cut it in the middest and so serve it in.

Redaction Please!

Lady Beatrix
(who is going to talk cooking even if no-one else is)
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