After the penny lofe has been sliced thin for the receipt (recipe) A plum puding Boyled poure to it boyling hot a pinte of good milke, cover it up close and let it stand awhile to soake.
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Posted by: hearttohearthcookery | December 21, 2025
Poure Good Milke-A Taste of Hearth Cooking
Posted in Bread, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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