Before strewing the raisins in the middle of the Hedg Hogg Puding prior to tying the pudding bag, the raisins were softened in water at the hearth in a posnet.
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Posted by: hearttohearthcookery | November 9, 2013
Posnet of Resons
Posted in culinary history, food, food history, Posnet, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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