“Rice milk, and hasty Stewed prunes, and Raisins. pudding. baked bullace. Dates. Buttered wheat, and Pistachios, or fistic Chestnut and wal- flummery. nuts. nuts. Water-gruel, and Figs. Filberts. milk-porridge. Almond butter. Parsnips. Frumenty and bonny Skirret root. Artichokes. clamber. White-pot. Perpetuity of soaking with the whole.”
A cook of roughly the same moment, setting down the same dish.
I. 1275. INGREDIENTS.--2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, milk. _Mode_.--Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream. _Time_.--3 hours, or longer. _Average cost_, 2s. _Sufficient_ for 7 or 8 persons. _Seasonable_.--Suitable for a winter pudding.
Sources: The passage is from François Rabelais, Gargantua and Pantagruel, tr. Motteux, Peter Anthony, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, tankard stamp.