A Boke of Gode Cookery Presents


PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: Current & Date Pudding


Take a gode mylke of Almaindys y-draw with Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns, Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, & a gode dele Salt, & let boyle a whyle; then take it and ly it wyth Flowre of Rys, or ellys with Brede y-grated, & caste ther-to Sugre, & serue forth lyke Mortrewys, & caste pouder of Gyngere a-boue y-now.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


  • 1 cup almond milk
  • 1/2 cup currants
  • 1/2 cup dates, pitted and quartered
  • 2 cup white bread crumbs
  • 1 tsp cinnamon
  • 1 tsp sugar, or to taste
  • 1/4 tsp black pepper
  • 1/8 tsp each cloves, mace, saffron and salt
  • 1 tsp powdered ginger
1. In a saucepan, over medium heat, combine almond milk, currants, dates, sugar, salt, and all spices except ginger. Bring to a boil, reduce heat, and simmer, stirring frequently, for about five minutes.

2. Stir in bread crumbs and simmer, stirring frequently, for another five minutes, until the mixture is very thick and stiff.

3. Dish the mixture into a lightly oiled mold or bowl, allow to cool, and turn out onto a plate for serving. Sprinkle powdered ginger on it before serving.

Serves six to eight.


There are some ingredients that show up in medieval recipes over and over, and which characterize this cuisine. This recipe combines nearly all of them in one dish.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

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A Newe Boke of Olde Cokery

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