White Puddings

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (4)
  1. Mix all well together.
  2. Fill the entrails of a pig three parts full.
  3. Tie each end.
  4. Boil them half an hour.
Original Text
White Puddings. To half a pound of beef marrow chopped fine, add six ounces of jordan almonds blanched and pounded quite fine, with a dessert spoonful of orange flower water, half a pound of the crumb of french[232] bread, half a pound of currants washed and picked, a quarter of a pound of sifted sugar, a little mace, cloves, and cinnamon pounded, a gill of mountain wine, and the yolks of four eggs beaten. Mix all well together, fill the entrails of a pig three parts full, tie each end, and boil them half an hour.
Notes