Tagged ‘17th century recipe’

Bagge Pudinge

May 23rd, 2013 by KM Wall

‘Take thicke cream’. When a recipe starts this way, you know that it’s going to be good. Maybe not ‘take a pound of butter’ good, but certainly good enough, possibly very indeed.

The question then is – just what is thicke cream in the seventeenth century?

This is Fresh Cream - not the same as 17th century thicke cream - but good in it's own way

This is Fresh Cream – not the same as 17th century thicke cream – but good in it’s own way

The slightly darker stuff floating on top is cream and thick - the bottle concept is modern and not early modern

The slightly darker stuff floating on top is cream and thick – the bottle concept is modern and not early modern

 

Cream didn't come in cartons in the 17th century, but this is how we think of cream now.

Cream didn’t come in cartons in the 17th century, but this is how we think of cream now. Heavy and thicke may very well be the same things.

Snow Cream, also known as Snow - not thicke cream, but very good, and more photogenic then other sorts of cream

Snow Cream, also known as Snow – not thicke cream, but very good, and more photogenic then other sorts of cream

 

 

 

 

 

Clotted cream - very thick cream, and the stuff that cream teas are made of...oh, to be homesick for the Cornwall and Devon, and I don't even play someone who is from there!

Clotted cream – very thick cream, and the stuff that cream teas are made of…oh, to be homesick for the Cornwall and Devon, and I don’t even play someone who is from there!

An aside about clotted or clouted cream:

In  The Shepheardes Calendar,  by Edmund Spenser (1579) under November:

She while she was, (that was a woful Word to fain)
For Beauty’s Praise and Pleafance had no Peer:
So well she couth the Shepherds entertain
With Cakes and Cracknels, and fuch Country Cheer,
Ne would she scorn the simple Shepherd’s Swain;
For she would call him often heam,
And give him Curds and clouted Cream.
O heavy Herse!

And give him Curds and clouted Cream – THAT”S Entertainment  – and true love!

To make a Bagge Pudinge.

Take thicke cream and make yt somewhat hotter than bloud warme, then take halfe a dossen egges and beate them well and mingle them wth yor 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 than batter for pan-Cakes, then wett yor bagge in cold water and put yt in and when yor water boyles put him into yt, yt must not bee boyled wth meate but alone in fayre water.

- Elinor Fettiplace’s Receipt Book: Elizabethan Country House Cooking. Hilary Spurling (1986) p. 46

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National Vanilla Pudding Day

May 22nd, 2013 by KM Wall

I’m not at all sure how these National (internet) Holidays come about, but WHO KNEW that Vanilla Pudding had a following?

In 1627 Plymouth Colony, it’s the day they hold a Court to divide the first of the stock of the  shareholders venture – the livestock. The resulting document – known as The Division of Cattle – list the people -we’re pretty sure just about ALL the people in 1627 Plymouth – and the cows, calves, heifers, steers and the bull. And the goats, which appear to be written  in another handwriting, possibly a little later.

Kerry cow and her calf

Kerry cow and her calf

Red Devon bull - the bull is the husband of the cow

Red Devon bull – the bull is the husband of the cow

 

So, although there was some milk to make the sort of thing we now call pudding, what did these people think about vanilla?

Not much, if the cookbooks can be believed. By not much, I mean it doesn’t show up, a thing unknown, too unfamiliar.  The Story of Vanilla and it’s introduction to European kitchens is a Spanish story, with Cortez and Aztecs and secret chocolates……and then on to Florence and France……

Florentine Codex 1520 - not English

Florentine Codex 1520 – not English

The word ‘vanilla’ doesn’t come into use in English until the 1750′s, via a botanist, and it  really hits it big in the 19th century. Now it’s hard to believe that it just wasn’t around as a common flavor and a scent.

Which isn’t to say the internet doesn’t say otherwise……

However, it was not until the 17th century that it was recognised as a flavour in its own right. In 1602, Hugh Morgan, apothecary to Queen Elizabeth I of England, suggested that vanilla had sufficient character to stand alone – and later the Queen refused to eat or drink anything that had not been enhanced with vanilla.

FYI – she dies 24 March 1603, so she didn’t love it long…..

Elizabeth I - painted after her death c. 1610. Perhaps she's missing her vanilla...

Elizabeth I – painted after her death c. 1610. Perhaps she’s missing her vanilla…

To boil a Pudding which is uncommonly good.

Take a pond and [a] half of Wheat-flour, three quarter pond of Currents washed clean, a half pond Kidney-suet, cut it very small, 3 Eggs, one and a half Nutmegs, grated fine, a little Salt, mix it with a little sweet Milk so dry that one kneads it like a Bread and tie it in a clean cloth rather close and throw it into a pot with boiling water and let it boil for two hours, then it is done.

-                     The Sensible Cook, Rose ed. p. 79.

 

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May Pudding Baggage

May 21st, 2013 by KM Wall
Robert May

Robert May

 

May. Robert May, that is. Robert May The Accomplist Cook author. And what do I mean by Baggage? Why, the things you use to put bag puddings in!

But first,  a word, or two – actually a little poem – in praise of Robert May

Whats wouldst thou view but in one face

all hospitalitie, the race

of those that for the GUSTO stand,

whose table, a whole Ark command

of  Nature plentie, wouldst they see

this sight peruse MAYS booke, ’tis hee.

This is the little ditty in the frontispiece underneath his portrait. Let us all stand for GUSTO!

Back to baggage.

In The Accomplist Cook, which was first published in 1660 , and continued to be revised and printed even after Mr May’s death, there are chapters devoted to different kinds of foods. This is a HUGE and pleasant change from the way many  earlier cookbooks were set-up, where there was a continuation, rather in the way they might come to the table. That is there would be several boiled meats (which might include chicken) and then fricassees (which may or may not include chicken) and then baked meats (which are pies) and again there might be chicken there, and then some sweets and then maybe some roasted things that got forgotten with the other roasted things, and then sauces for the roasted things…..and there are no real category headings.

Mr May has sections, such as

Section 7

The most Excellent Ways of making all Sorts of Puddings.

Way cool.

In this section (because there are other puddings in different places, but only a few).  In looking only at the boiled puddings (not the baked ones, or the ones baked in a pie or the fried ones), puddings are boiled in the following things:

1)    Guts. Formes. Skins (we’ll come back to these, but remember, the oldest forms of puddings are guts)

2)    Bag, Napkin, Cloth

  1. Bag :5
  2. Bag or napkin: 2
  3. Napkin: 11
  4. Napkin or cloth: 1
  5. Cloth: 6
  6. Napkin or paunch: 1
  7. Total: 26 specific mentions.
Flemish 17th century Napkin at the MFA

Flemish 17th century Napkin at the MFA

Table napkin

  • Flemish, early 17th century
Flanders
Dimensions
102 x 70.5 cm (40 3/16 x 27 3/4 in.)
Medium or Technique
Linen damask
Classification
Textiles

This is a table napkin – this is more suitable, although to use something so lovely for a pudding would be a pity – there were plainer napkins.  Notice the size -  40 inches by 28 inches – and it’s made of linen. If a pudding had been made in this napkin, there would be a greasy circle in the middle, reminiscent of the image in the Shroud of Turin.

 

 

 

To make  a Quaking Pudding either boild or baked.

Otherwayes.

Take a penny white loaf , pare off the crust, and slice the crumb, steep in a quart of good thick cream warmed, some beaten nutmeg, six eggs, whereof but two whites, and some salt. Sometimes you may use boild currans, or boild raisins.

If to bake, make it a little stiffer, sometimes add saffron; on flesh days use beef-suet, or marrow; (or neither). for  a boild pudding butter the napkin being first weted in water, and binde it up like a ball, an hour will boil it.

        1671. Robert May. The Accomplist Cook. Third edition. p. 180.

This is a money bag - this is NOT a suitable thing to boil a pudding in

This is a money bag – this is NOT a suitable thing to boil a pudding in, although the shape is good…

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Bag of Pudding

May 18th, 2013 by KM Wall

Not just any bag – the pudding bag! Pudding in a bag? Isn’t that messy? Not if you know how it’s done.

Possible the most famous bag pudding is the Christmas Pudding that Mrs Cratchit serves in Dicken’s The Christmas Carol:

“Mrs Cratchit left the room alone — too nervous to bear witnesses — to take the pudding up and bring it in… Hallo! A great deal of steam! The pudding was out of the copper which smells like a washing-day. That was the cloth. A smell like an eating-house and a pastrycook’s next door to each other, with a laundress’s next door to that. That was the pudding. In half a minute Mrs. Cratchit entered — flushed, but smiling proudly — with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quarter of ignited brandy, and bedight with Christmas holly stuck into the top.”

 

 

Christmas Pudding - IN A BAG

Christmas Pudding – IN A BAG

Often the bag is a linen napkin ……. bag is a verb as well as a noun…..

Bag Pudding (OED)

[f. BAGn.1 + PUDDING.]

1. A pudding boiled in a bag.
1598 in FLORIO. 1600HEYWOOD1 Edw. IV, Wks. 1874 I 47 Thou shalt be welcome to beef and bacon, and perhaps a bag-pudding.

1641W. CARTWRIGHTOrdinary II. i, A solemn son of Bagpudding and Pottage.

And if there’s bag pudding, could pudding bag be far behind?

 

Puddingbag (OED)

A bag in which a pudding is boiled. Also transf. and fig. Cf. pudding-poke.

c1597 T. DELONEY Jack of Newberie (1619) iv. sig. G3, The other maide..with the perfume in the pudding-bagge, flapt him about the face.

1626 in NARES (Halliw.), [A piece of Sail-cloth] about half a yard long, of the breadth of a pudding-bag.

And now for what very well be the most comprehensive pudding recipe in any English cookbook ever, no matter the century. I have added the numbered and letter divisions to help you keep track of the possibilities:

Oatmeal Puddings, otherwise of Fish or Flesh Blood.

Take a quart of whole Oatmeal, steep it in warm Milk overnight, and then drain the groats from it, boil them in a quart or three  pints of good Cream; then the Oatmeal being boyled and cold have Tyme, Penny-royal, Parslee, Spinnage, Savory, Endive, Marjoram, Sorrel, Succory, and Strawberry-leaves of each a little quantity, chop them fine and put them to the Oatmeal, with some Fennel-seeds, Pepper, Cloves, Mace, and Salt,

  1. boyl it in a Napkin,

  2. or bake it in a Dish,

  3. Pie,

  4. or Guts:

    1. sometimes of the former Pudding you may leave out some of the herbs, and add these, Pennyroyal, Savory, Leeks, a good bigg Onion, Sage, Ginger, Nutmeg, Pepper, Salt, either for fish or flesh dayes, with Butter or Beef-suet, boyled or baked in Dish, Napkin, or Pie

1661. William Rabisha.  The Whole Body of Cookery Dissected. p. 184.

 

Rag Pudding - a 20th century dish that may hearken back to the 19th century, but is a pudding in a pie

Rag Pudding – a 20th century dish that may hearken back to the 19th century, but is a pudding in a pie

 

You are he that did eat the pudding and the bag.

Proverbs Collected by J. H. Esqr. London 1659

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Another May pie

May 15th, 2013 by KM Wall

Prunes are very sexy. William Shakespeare says so. More then once, so it must be true.

 

Prunus domestica - ordinary plum, the fruit that, when dried, is a prune.

Prunus domestica – ordinary plum, the fruit that, when dried, is a prune.

“THE USE OF PLUMS”

“The great Damaske or Damson Plummes are dryed in France in great quantities, and are brought to us here [London] in Hogs-heads, and other great vessels, and are those Prunes that are usually sold at the Grocers, under the name of Damaske Prunes: the blacke Bulleis are also these (being dryed in the same manner) that they call French Prunes, and by their tartnesse are thought to binde, as the other, being sweet, to loosen the body.”

John Parkinson, Paridisum in Sole, 1629, p.573.

”There’s no more faith in thee than in a stewed prune.”says Falstaff  in Henry IV, First Part, act 3, sc 3, l 12-3. Is he talking about fruit, the fruit that is (reputed) to be often served in brothels and there associated with ill-repute? Or is stewed another way to say inebriated? Or is the analogy merely to a lumped thing?

Prune - not stewed

Prune – not stewed

 

A Pruen Tart

Take of the fairest damaske pruens you can get, and put them in a cleane pipkin with faire water, suger, vnbruised cinamon, and a branch or two of Rosemarie; and if you have bread to bake, stew them in the ouen with your bread; if otherwise, stew them on the fire: when they are stewed, then bruise them all to mash in their sirrop, and straine them into a cleane dish; then boyle it ouer againe with suger, sinamon, and rosewater till it bee as thicke as Marmalad; then set it to coole, then make a reasonable tuffe paste with fine flower, water, and a little butter, and rowle it out very thin; then having patterns of paper cut in diuers proportions, as Beasts, Birds, Armes, Knots, Flowers, and such like; lay the patterns on the paste, and so cut them accordingly; then with your fingers pinch vp the edges of the paste, and set the worke in good proportion: then prick it well all ouer for rising, and set it on a cleane sheete of large paper, and so set it into the Oven, and bake it hard: then draw it, and set it by to coole: …..then against the time of services comes, take off the cofection of pruens before rehearsed, and with your knife, or a spoone fill the coffin according to the thickness of the verge: then strow it ouer all with caraway comfets, and pricke long comfets vpright in it, and so taking the paper from the bottome, serve it on a plate in a dish or charger, according to the bignesse of the tarte, and at the seconde course, and this carrieth the colour blacke. .

- 1623.  Gervase Markham. Covntry Contentments or The  English Huswife. p. 108

 

 

Pretty pre-prune plums

Pretty pre-prune plums

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Three Rice tarts

May 14th, 2013 by KM Wall

Three tarts of rice, each a little different. They were in three columns to compare and contrast, but they don’t want to seem to stay that way. Sigh.

But the line divisions did remain, so compare away.

BTW – Oranges are pretty unlikely for New England in 1627, but rice is a common commodity on ships; eggs easy to come by in May; and milk – from goats, if not from cows – would be new enough to New England, and still scarce enough to be special .

To make a Tart of Ryce.

Boyle your Rice,

and put in the yolkes of two or three Egges into the Rice,

and when it is boyled, put it into a dish,

and season it with Suger, Sinamon

and Ginger,

and butter,

and the juyce of two or three Orenges,

and set it on the fire againe.

1596. T. Dawson. The Good Housewifes Jewell

 

 

To make a Tart of Rice.

Boyle your Rice, and pour it into a Cullender, then season it with Cinnamon,

Nutmeg,

Ginger,

and Pepper,

and Sugar,

the yolkes of three or four Eggs,

then put it into your Tart with the juyce of an Orange,

then close it, bake it, and ice it,

scrape on Sugar,

and serve it.

1653. W.I. A True Gentlewomans Delight.: 1991.p. 51.

 

To make a Tart of Rice.

Boil the rice in milk or cream, being tender boil’d pour it into a dish, & season it with nutmeg,

ginger,

cinnamon,

pepper,

salt,

sugar,

and the yolks of six eggs, put it in the tart with some juyce of orange; close it up and bake it, being baked scrape on sugar,

and so serve it up.

1671. Robert May. The Accomplist Cook (third edition). p.245.

pies

Now we tend to think of tarts as being open, and pies being closed, even though there are pies without a top crust….think lemon meringue, coconut cream, tarte tartin ,….

Thomas Dawson doesn’t mention pastry or baking, yet both W.I and Robert May have an upper crust as in, “close it, bake, it, ice it” and “close it up and bake it”.

There are clearly tarts with tops on.

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Gilding the Lily

May 9th, 2013 by KM Wall
Asparagus - formerly family Liliaceae; now Amaryllidaceae

Asparagus – formerly family Liliaceae; now Amaryllidaceae

The alternate title to this post: Drawing Lesson.

Lily

Lily

Lily, in this case, refers to the plant family that asparagus belongs. Or did belong. Before things were reclassified.  Asparagus, it seems isn’t really a lily.Anymore. Once, like onion and garlic, all part of one big Liliaceace, sperage/sparagus/sparrow-grass/asparagus  is over in the Asparagaceae train, and the onions and garlic are on the Amaryllidaceae bus.

 And what can make that spearage better? Butter!

 

1400 This is titled "Making Butter" but she's not. She's making medicine, or maybe pesto, but one does not make butter with a mortar and pestle

1499 This is titled “Making Butter” but she’s not. She’s making medicine, or maybe pesto, but one does not make butter with a mortar and pestle

Buttered Sparagus

Take two hundred of sparagus, scrape the roots clean and wash them, then take the heads of an hundred and lay them even, bind them hard up into a bundle, and so likewise of the other hundred; then take a large skillet of fair water, when it boils put them in, and boil them up quick with some salt; being boil’d drain them, and serve them with beaten butter and salt about the dish, or butter and vinegar.

1678, Robert May. The Accomplist Cook. (4th ed) Falconwood Press:1992. p. 255.

Asparagus with Hollandaise sauce - a butter based sauce...

Asparagus with Hollandaise sauce – a butter based sauce…

Here are several beaten butter/thick butter/drawn butter English sauces:

How to draw your butter thicke.

Put to every pound of butter, sixe spoonfulls of vinegar, a branch of Rosemary, a little whole mace, & a few cloves, put them into an earthen pipkin or a pewter dish, and set them vpon a few coales, and when the butter begins to melt, take a ladle and powre it vp a high till it be melted, and then it will bee as thicke as creame, and serve to butter any fresh fish.

-         Murrell, John. A Booke of Cookerie. London: 1621. Falconwood Press:1990. p. 32.

English butter

English butter

To draw Butter.

Take your butter and cut it into thin slices, put it in a dish, then put it upon the coals where it may melt leasurely, stir it often, and when it is melted put in two or three spoonfuls of water, or Vinegar, which you will, then stir and beat it untill it be thick.

-         1653. W.I. A True Gentlewomans Delight. Falconwood Press (1991) p. 54.

 

To draw butter of only use in sauces.

Take the butter and cut it into thin slices, put it into a dish, then put it upon the coals where it may melt leisurely, stir it often and when it is melted put in two or three spoonfuls of water or Vinegar, which you please, then stire it and beat it until it be thick. If the colour keep white it is good, but if it look yellow and curdly in boiling it is noght, and not fit to be used to this purpose.

- 1664. Mrs Cromwell’s Cookery Book. (1983) p. 77.

This all sounds an awful lot like Buerre blanc, this melted butter/vinegar/emulsified butter sauce. Buerre blanc also has shallots, and was in theory invented in France in the 20th century ……

And it’s Samuel Pepys who provides the sparrow-grass reference on April 20, 1667:

So home, and having brought home with me from Fenchurch Street a hundred of sparrowgrass,—[A form once so commonly used for asparagus that it has found its way into dictionaries.]—cost 18d. We had them and a little bit of salmon, which my wife had a mind to, cost 3s. So to supper, and my pain being somewhat better in my throat, we to bed.

 

Lily Tomlin.Birth name - Mary Jean . She didn't used to be a Lily, but is now.

Lily Tomlin.Birth name – Mary Jean . She didn’t used to be a Lily, but is now. Always golden.

 

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To make Sorrell Cream

May 2nd, 2013 by KM Wall

It’s too early for raspberries here in Plymouth, but there are some warm days, and sorrel can be as refreshing as fresh fruit…..

Raspberry in bloom -they're not quite ready yet, but sorrel is!

Raspberry in bloom -they’re not quite ready yet, but sorrel is!

TO MAKE RASBERRY CREAM

Take a pinte of cream & boyle it with 3 whites of eggs beaten well with warme cream, put in a blade or 2 of mace & some leamon pill, & when it is pritty well boyled take it of & season it with sugar & put in some Jiuce of rasberries. stir it well together & when it is cold serve it up. thus you may make curranberrie, sorrell, or leamon cream.

-          MW Booke of Cookery, Hess ed. C125. p.142.

Rumex acetosa - garden sorrel

Rumex acetosa – garden sorrel

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A Plaice, the yuce of Sorrel and more sops

April 30th, 2013 by KM Wall
Hippoglossoides platessoides - American Plaice

Hippoglossoides platessoides – American Plaice

 A Plaice

Sole Meunière is a classic French treatment of flatfish with a lovely, lemony sauce, and worth noting if only for the Julia Child in Rouen moment (pause and praise Julia), and  Poisson à l’oseille  – Fish with Sorrel Sauce au francais – was my sorrel moment. A different flatfish, a different French city, a different decade, but in one mouthful I knew I’d been wasting sorrel and it was time to make up for lost time.  And this recipe calls for sorrel juice – that is, yuce. Don’t be afraid – the fish should be more poached then boiled, and if you can get a whole one, and not just a fillet….heaven on a plate.

20. To butter Plaice vpon Sorrell sops.

Boyle your Plaice in faire water and Salt, and a fewe sweete Hearbes and Vinegar, then take them vp and dry them in a faire cloath, then dish them in sippets in the bottom of a dish then power vpon it a quarter of a pint of the yuce of Sorrell, and set it vpoon a chafindish of coales, and when you bee ready to serve it, poure vpon it a little butter drawne thicke with the yuce of Sorrell, then strowe grose Pepper and Salt, put sippets about it and serve it then to the table hotte, your sauce will looke very green and the fish east pleasant and short.

-         1621. John Murrell. A Delightfull daily exercise for Ladies and Gentlewomen. Falconwood Press: 1990. p. 38.

 

Biblical bread

 More sops

John 13:21-26   1599 Geneva Bible (GNV)

21 When Jesus had said these things, he was troubled in the Spirit, and [a]testified, and said, Verily, verily I say unto you, that one of you shall betray me.

22 Then the disciples looked one on another, doubting of whom he spake.

23 Now there was one of his disciples, which [b]leaned on Jesus’ bosom, whom Jesus loved.

24 To him beckoned therefore Simon Peter, that he should ask who it was of whom he spake.

25 He then as he leaned on Jesus’ breast, said unto him, Lord, who is it?

26 Jesus answered, He it is, to whom I shall give a sop, when I have dipped it: and he wet a sop, and gave it to Judas Iscariot, Simon’s son.

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Rice puddings

April 24th, 2013 by KM Wall
Rice

Rice

 

Spring is a season where things change fast. One minute it’s all about dragons, the next there’s an abundance of milk and eggs to use. Rice was a common commodity to take to sea, but also a special treat when made into puddings.

Pudding funnel (these are white puddings or boudin blanc) from Ivan Day's site

Pudding funnel (these are white puddings or boudin blanc) from Ivan Day’s Historic Food site

 

Rice puddings

Take half a pound of Rice, and steepe it inn new milke a whole night and in the morning drain it, and let the Milke drop away; then take a quart of the best sweetest and thickest Creame, and put the Rice into it, and boyle it a little; then set it to cool an hower or two, & after put in the Yelkes of half a dozzen Egges, a little Pepper, Cloves, Mace, Currants, Dates, Sugar and Salt; and having mixt them well together, so serve it into the farms[1], and boil them as before shewed, and serve them after a day old.

1631.  Gervase Markham, Best ed. English Housewife. p. 72.


[1] ‘farms’ or forms a/k/a guts or puddings

 

To make Rice Puddings.

Boyle halfe a pound of Rice with three pintes of Milke, a little beaten Mace, boyle it untill your Rice be drie, but never stirre it, then you must stirre it continually or else it will burne: powre your Rice in a Collinder, or else into a strainer, that the moisture may runne cleane from it: then put to it sixe Egges, and put away the whites of three, halfe a pound of Sugar, a quarter of a pinte of Rose-water, a pound of Currans, a pound of Beefe suet shred small, season it with Nutmeg, Sinamon, and a little Salt, stirre all this together with a spoone thinne, drie the smallest guts of a Hog in a faire cloth being watered and scoured fir for the Puddings, and fill them three quarters full, and tie both ends together, let them boyle softly a quarter of an houre or scarce so much, and let the water boyle before you put them in, and doe as the other Puddings last spoken of.

Note: the previous puddings were Liverie Pudding and the notes are:

…cut the small guts of a Hogge about a foot long, fill them three quarters full of the aforesaid stuffe, tie both ends together and boyle them in a kettle of faire water, with a pewter Dish under them, with the bottome upward, and it will keepe your Puddings from breaking:…(p. 26)

1638. John Murrell. The Second Booke of Cookerie. Stuart Press: 1993.p. 27.

 

A Ryce Pudding.

Steep it in faire water all night: then boyle it in new Milke, and draine out the Milke, through a Cullinder[1]: mince beefe Suit [2]handsomely, but not too small, and put it into the Rice, and parboyled Currins[3], yolkes of new layd Egges, Nutmeg, sinamon, Sugar, and Barberryes[4]: mingle all together: wash your scoured guttes, and stuffe them with the aforesaid pulp: parboyle them, and let them coole.

1615. John Murrell. A New Booke of Cookerie. Falconwood Press. 1989. p. 18.

 

[1] colander

[2] that’s suet – a beef/sheep fat

[3] currents

[4] a small, red, sour berry much like a cranberry…..

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