17^th Century: Rice Pudding in Skins

This type of rice pudding first appeared in late Elizabethan times. It is made, like white and black puddings, in sausage skins. Stuffing the sausage skins was a tedious task: at first all people had to work with was a funnel, then a large wood-and-metal sausage forcer was used in which you had to place the pudding mixture and force it through the nozzle. The recipe below is by John Murrell; I have chosen it because it uses barberries, a berry that was also frequently used