201. To make excellent white Puddings.
Take the Humbles, of a Hog, and boyl them very
The accomplisht ladys delight in preserving, physick and cookery.
About this Item
- Title
- The accomplisht ladys delight in preserving, physick and cookery.
- Author
- Woolley, Hannah, fl. 1670.
- Publication
- [London? :: For B. Harris,
- 1675]
- Rights/Permissions
-
This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.
- Subject terms
- Cookery -- Early works to 1800.
- Cookery -- England -- Early works to 1800.
- Gardening -- Early works to 1800.
- Gardening -- England -- Early works to 1800.
- Cite this Item
-
"The accomplisht ladys delight in preserving, physick and cookery." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A09711.0001.001. University of Michigan Library Digital Collections. Accessed April 30, 2024.
Pages
Page 152
tender, then take the Heart, the Lights, and all the Flesh about them, picking them clean from all the si∣newy Skins, and then chop the Meat as small as small as you can, then take the Liver and boyl it hard, and grate a little grated Nutmeg, Cinamon, Cloves, Mace, Sugar, and a few Carraway-seeds, with the yolks of 4 or 5 Eggs, and about a pint of the best Cream, a Glass of Canary, and a little Rose-water, with a good quantity of Hogs-suet and Salt, make all into Rouls, and let it lye about an hour and half before you put it in the Guts, laying the Guts a steep in Rose-water before, boyl them, and have a care of breaking them.