CHAPTER VI 



HERB PUDDINGS 



" Thus have you receipts for herb puddings." 



To MAKE A GREEN PUDDING. Take a penny loafe of 

 stale bread. Grate it put to it halfe a pound of Sugar, a 

 grated nutmeg, as much salt as will season it, three-quarters 

 of a pound of Beef suet shred very small, then take sweet 

 herbs, the most of them Marrigold, shred the herbs very 

 small mix all well together then take two eggs and work 

 them up together with your hand, and make them into 

 round balls and when the Water boyls put them in, serve 

 them. Rose-water, sugar and butter for sauce. The Com- 

 pleat Cook, 1655. 



To MAKE TARTS CALLED TAFFITY TARTS. First wet 

 your paste with Butter and cold water and roule it very 

 thin, also then lay them in layes and between every lay of 

 apples strew some sugar and some lemond pill, cut very 

 small. If you please, put some Fennel seed to them ; then 

 put them into a stoak hot oven, and let them stand an houre 

 in or more, then take them out and take Rose-water and 

 Butter beaten together and wash them over with the same 

 and strew fine sugar upon them, then put them into the 

 Oven againe, let them stand a little while and take them 

 out. Ibid. 



To MAKE A GREEN BOILED PUDDING OF SWEET HERBS. 

 Take and steep a penny white loaf in a quart of cream and 

 onely eight yolks of eggs, some currans, sugar, cloves, 

 beaten mace, dates, juice of spinage, saffron, cinnamon, 



160 



