Ffraunt Hemelle9

An Egg, Meat and Breadcrumb Pudding

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 4 eggs, lightly beaten
  • 5 oz/140 g minced cooked meat

Method

Mix the dry ingredients, make a well in the centre, pour in the eggs, and stir to make a smooth mixture.

Take a piece of fine linen or muslin, rinse it, squeeze it, shake it out flat, and dust with plain flour.

Heap the mixture in the centre, draw up the cloth around it, tie tightly, plunge into a deep pan of boiling water, and simmer for 45 minutes.

Drain the pudding, t