Regency Dish: Sage Pudding

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To make a rich Sage Pudding Boil two ounces of fage in a pint of water mixed with a little cinnamon and when it begins to grow thick let it be taken off and set to cool in a china bafon then mix with it the crumb of a penny loaf four ounces of marrow and a glass of red wine Put to it the yolks of four eggs with a little fugar When they are all properly mixed lay over it a thin light paste then let it stand an hour in the oven and it will be ready to be served up

This recipe from A Lady’s Best Companion (1800).

I found a modern recipe of sage pudding for those interested in giving it a go: Sage Pudding Recipe | Epicurious

Bon Appetit!

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