Bagge Puddinge*
| Categories: | English Pudding 17th century |
| Original Source: | Elinor Fettiplace's Receipt Book |
| Secondary Source: | |
| Cook: | Morwenna Westerne |
| Meeting Date: | 2007-11-11 |
To Make a Bagge Pudinge
Take thicke Creame and make yt somewhat hotter then bloud warme, then take halfe a dossen egges and beate them well and mingle them with your Creame then ad to yt a little parsely and winter savory cut very smale and some nutmegges suger and a little salte then put to yt as much Crumes of bread and fine flower as will make yt thicker then Batter for pan-Cakes, then wett your bagge in cold water and put yt in and when your water boyles put him into yt, yt must not bee boyled with meate but alone in fayre water.
Ingredients
| 1 pint | cream |
| 3 | eggs |
| 1 Tbs. | flat-leaf parsley |
| 1 tsp. | winter savory |
| 1/4 c. | sugar |
| 4 oz. | bread crumbs (made from stale manchets) |
| 1/4 tsp. | salt |
| 4 Tbs | flour |
| a few gratings | nutmeg |
Steps
- Warmed the cream. Beat eggs & mixed in warm cream. Added everything else.
- Wet flour-sack towel in cold water, put in a bowl & poured in batter. Tied up w/ string & put in boiling water. A little cream ran out, maybe a tablespoon or two. Boil half an hour.
Note
Kind of wet, maybe flour the cloth next time. More herbs!