Home › The Principles of Cookery › Cabbage Pudding

Cabbage Pudding

Scald one or more nice tender cabbages; bruise, and season with a little mace or nutmeg, ginger, pepper, and salt; put in some green gooseberries or barberries, and a few large spoonfuls of cold boiled rice or of bread-crumbs; add some butter in small pieces; mix thoroughly with the yolks of four eggs well beaten. Wrap the whole up in a large cabbage leaf, tie it in a cloth, and boil it an hour.