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Bogberry pudding

If you have any cranberries left over from Christmas Day, this recipe for a ‘bog berry’ pudding offers a tasty way of using them up!

This 18th century recipe is a great way to use up your Christmas leftovers: for bogberries, use cranberries.

This 18th century recipe is a great way to use up your Christmas leftovers: for ‘bog berries’, use cranberries.

A Bog Berry Pudding

Take to quarts of bog berrys and put them in a brass skilett with half a pint of water and let them stew for an hour kieping them stiring untill the be very soft. Then strain them through a fine cloath. Then put your liquire back unto your skillet with a pound of white sugar and let it boyle for half an hour. When cold, mix it up with the yolks of eight eggs, pounded cinnamon, nutmeg and mace, 2 spoonfulls of rose water, a glass of sack, lemon peel shread small with half a pinte of melted butter. Put unto your dish, with past about the brim. An hour will bake it.

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7 thoughts on “Bogberry pudding

  1. Pingback: Food Links, 22.01.2014 | Tangerine and Cinnamon

  2. Pingback: History A'la Carte 2-13-14 - Random Bits of Fascination

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