Heart to Hearth Cookery

Parsnep Puding

The receipt (recipe)  Too make a Parsnep Puding was prepared from the parsnips harvested in the spring:   Take sum parsneps and boyle them till thay bee very soft, then mash them very small and picke out the hard peces, then put to it sum grated breed or flouer, and a good many Corrants sum nuttmeggs and a Litell suger, and when you have mixed them together putt too an Indeferett quantaty the yeolks of 4 or 5 eggs:  Wet it with Creme…not so thin and boyle it in a Cloath spred with butter.

Visit my website at:   www.hearttohearthcookery.com