Take a pint of Crème, and put an Nutmeg Cutt in quarters in to it and sett it over the fire till it bee ready to boyle. This is the first line of a 17th century receipt (recipe) for Too Make a Hedg Hogg Pudding. You can see the tiny bubbles just beginning to emerge by the sides of the kettle but the quartered nutmeg is not visible. The cream is ready for the next step.
Visit my website at: www.hearttohearthcookery.com
Heart to Hearth Cookery 
Leave a comment