A Cabedg Pudding

This recipe comes from Mary Baumfylde's early 17th-century collection—a glimpse into the rustic, hearty fare of English households in the 1600s. Such puddings were common in both grand and humble kitchens, often made to stretch precious meat further by binding it with suet, leafy greens, and bread. The inclusion of collard leaves (called 'collworts') and the method of wrapping the pudding in leaves and simmering it in a cloth is typical of the period before pudding basins and ovens were widespread in domestic kitchens. This dish would have been enjoyed as a savoury centerpiece, possibly served with melted butter, reflecting the rich, comforting tastes of the time.

Historically, the preparation would use a sharp knife for mincing meat by hand, a sturdy wooden chopping block, and a large mixing bowl. Bread would likely be grated on a simple grater or crumbled by hand. The mixture would then be rolled up and wrapped in large cabbage or collard leaves, secured tightly with kitchen twine or strips of cloth. The pudding would be tied inside a square of linen cloth (a 'pudding cloth') and boiled in a large iron cauldron or pot over an open fire, stirred with a wooden spoon. Once cooked, it would be unwrapped and sliced for serving.