An Hearbe Pudding
SOURCE:
Original is from Martha Washington's Booke Of Cookery, (before 1625?), p. 111. Modern version by Jonathan of Fenrocke.
ORIGINAL:
An Hearbe Pudding. First take oatmeale & bruise it a little, & lay it to steep all night in good hot milke. then in ye morning get good store of sweete hearbs & chopp them very small, & mingle them with ye oatmeale, with 3 or 4 eggs beaten, & some salt & pepper. but If you would have it a sweet pudding, leave out ye pepper, & put in lew thereof some nutmegg grated, sugar, & currans, & a little rose water. when these are well mixed, put them into yr bagg or cloth to boyle, & when it is enough, lay it in a dish & poure good store of melted butter on it, & strow some sugar on it & about ye dish.
INGREDIENTS:
- 2 cups 1-min oatmeal
- 1 cup milk
- 1 cup regular oatmeal
- 3 eggs
- 1/2 box frozen spinach (defrosted)
- 1/4 cup sugar
- 1 cup currants
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 2 T unsalted butter
- 1/2 T sugar
DIRECTIONS:
- In morning, mix milk and 2 cups oatmeal.
- Steep till evening.
- Mix in remaining ingredients.
- Put in a doubled piece of cheesecloth and tie together.
- Put in pot of boiling water.
- Cook 20-30 min, until firm.
- Unmold from cheesecloth.
- Before serving, pour melted butter on top and sprinkle with sugar.
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