Heart to Hearth Cookery

Too make a Parsnep pudding

This is the third and last of the 17th century receipts (recipes) that were prepared at my “Root” workshop.  For the parsnip pudding, the class took “sum parsneps”, “boyle”d, mashed and “picke(d) out the hard pieces”.    To the mash, grated bread, nutmeg, sugar, yolks of eggs and cream were added.  Because the mixture was boiled in a pudding cloth, it is a pudding!     The “Cloath” was “spred with butter” and “boyled”  This pudding was served with melted butter with sack and sugar.  Soon to follow will be the 18th century “root” receipts.

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