[Sca-cooks] A pudding in egges

[Johnna Holloway]

Alexandria Doyle wrote:
> I came across two receipts that I'm curious about and am looking for
> clarifications.  The sources are as follows:
> A Book of Cookrye,  by A. W., London, 1591.  Originally published
> 1584.  STC 24897 
> Found at http://jducoeur.org/Cookbook/Cookrye.html
>
> Receipt #1
> A Pudding in Egges.snipped
>
> receipt #2
> A Pudding in a Cowcumber.snipped
>
> Because these recipes were in the section with boiling things, I'm
> assuming that once the egg or cucumber is stuffed it is then boiled?
>   
Maybe simmered gently might be better.
> If one doesn't have mutton broth, what is a good substitute?
>   
How about beef stock? Or get lamb bones and make a lamb stock.
> If one doesn't have suet, what is a good substitute?
>   
Ask at the local meat market if they have suet. It may be available.
> I have beef liver in the freezer, but no lamb or pig's liver.  Would
> that be an okay substitute?
>   
That would be a start and use up something you already have.
> I've not made anything like these before but I'm quite curious...
>
> alex
>
>   
Here are some other pudding recipes for comparison sake:

This is an excerpt from *A NEVV BOOKE of Cookerie*
(England, 1615)
The original source can be found at Thomas Gloning's website 
<http://www.uni-giessen.de/gloning/tx/1615murr.htm>

A Liueridge or Hogges Pudding. BOyle a Hogges Liuer well, let it be 
through colde: then grate it like Bread: grate Bread, take new Milke, 
the fat of the Hogge minst fine, put it to the bread, and the Liuer, the 
more the better, deuide it into two parts. Take store of drye Hearbes, 
that are very well dryed, mince them fine, put the Hearbes into one 
part, with Nutmeg, Mace, Pepper, Annisseedes, Rose water, Creame, and 
Egs, wash the skinnes, and then fill them vp, and let them boyle enough. 
To the other sort put Barberryes, sliced Dates, Currins, new Milke and 
Egs, worke them as the other.

This is an excerpt from *A NEVV BOOKE of Cookerie*
(England, 1615)
The original source can be found at Thomas Gloning's website 
<http://www.uni-giessen.de/gloning/tx/1615murr.htm>

A Pudding stued betweene two Dishes. TAke the yolkes of three Egges, and 
the white of one, halfe a dozen spoonefuls of sweet Creame, a Nutmeg 
grated, a few Cloaues and mace, a quarter of a pound of Beefe Suit minst 
small, a quarter of a pound of Currens, temper it like a Pudding with 
grated bread, and a spoonefull of Rosewater. Then take a Kell of Ueale, 
cut it in square pieces like Trenchers, lay three spoonefuls of the 
batter vpon one side, then roule it vp in the Cawle: pin one side ouer 
the other with two small prickes, and tie each end with a threed. You 
may put two, three, or foure of them in a Dish, then take halfe a pinte 
of strong Mutton broth, and halfe a dozen spoonefuls of Uinegar, three 
or foure blades of large Mace, and an Ounce of Sugar. Make this broth to 
boyle vpon a Chafingdish of coales, and then put in your Pudding: when 
it boyles couer it with an other Dish, and let it stue a quarter of an 
houre longer. Turne them for burning, then take vp your Pudding, and lay 
it vpon sippets, and poure the broth vpon the toppe. Garnish your Dish 
with the coare of a Lemmon, and Barberryes: serue them hot, eyther at 
Dinner or Supper.

This is an excerpt from *A NEVV BOOKE of Cookerie*
(England, 1615)
The original source can be found at Thomas Gloning's website 
<http://www.uni-giessen.de/gloning/tx/1615murr.htm>

To make a Pudding in a Frying-panne. TAke foure Egges, two spoonefuls of 
Rosewater, Nutmeg grated, Sugar, grated Bread, the quantitie of a penny 
Loafe, halfe a pound of Beefe Suit minst fine: worke them as stiffe as a 
Pudding with your hand, and put it in a Frying-pan with sweet Butter, 
frye it browne, cut it in quarters, and serue it hot, eyther at Dinner 
or Supper. Jf it be on a fasting day leaue out the Suit, and the 
Currens, and put in two or three Pomewaters minst small, or any other 
soft Apple that hath a good relish.

Johnnae
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