Parsnep Pudding

By Hklbrries

Schenome's (cookbook author featured in 1/28/04 Spokesman-Review article) notes: The English loved their puddings and engendered this love in early America. Here is a rather typical preparation... Note the lyrical way the recipe is written, with line breaks that resemble poetry.

Ingredients

• _ _ _

Preparation

Step 1

Take sum parsneps and boyle them till they bee very soft, then mash them very small and picke out the hard peces, Then put to it sum grated breed or flouer, and a good many Corrants sum nuttmeggs and a Litell sugar, and when you have mixed them together putt too an Indeferett quantity the yeolks of 4 or 5 eggs; Wett it with Creme till it bee as thin as batter, and then fry them quick, if you will boyle it you must not make it so thin and boyle it in a Cloath spred with butter, when it is boyled melt sum butter with sack (wine) and shuger for the same.