Black Puddings

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (18)

Pudding Base

The blood must be stirred with salt till cold. Put a quart of it, or rather more, to a quart of old grits, to soak one night ↝ Acerola juice, raw [Fruits and Fruit Juices]
a quart of old grits ↝ Grits, NFS [Grits and other cooked cereals]
soak the crumbs of a quartern loaf in rather more than two quarts of new milk, made hot
new milk, made hot ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Seasoning and Binder

Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg. ↝ Winter squash, raw [Other red and orange vegetables]
Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg. ↝ Thyme, fresh [Spices and Herbs]
Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg.
Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg. ↝ Spices, pepper, black [Spices and Herbs]
Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg. ↝ Salt, table, iodized [Spices and Herbs]
Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg. ↝ Garlic, raw [Vegetables and Vegetable Products]
Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg. ↝ Spices, allspice, ground [Spices and Herbs]
Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg. ↝ Ginger root, raw [Vegetables and Vegetable Products]
Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg. ↝ Oil, nutmeg butter [Fats and Oils]
three pounds of beefsuet
six eggs well beaten and strained ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Stuffing Additions

have ready some hogs fat cut in large bits

Casings

prepare the guts, by washing and scraping with salt and water, and changing the water several times.

Alternative Cooking Method

put the stuffing in basons, and boil, covered with floured cloths

Instructions (18)

Stir the blood with salt until cold.
Combine one quart (or slightly more) of blood with one quart of old grits and let soak overnight.
Soak the crumbs of a quartern loaf in just over two quarts of hot new milk.
Prepare the guts by washing and scraping them with salt and water, changing the water multiple times.
Finely chop winter savory, thyme, and pennyroyal. Add pepper, salt, a few cloves, allspice, ginger, and nutmeg.
Mix the chopped herbs and spices with three pounds of beef suet and six well-beaten and strained eggs.
Beat the soaked bread crumbs, grits, and seasoning mixture together until well combined.
Cut hogs fat into large pieces.
As you fill the prepared guts, add pieces of hogs fat at regular intervals.
Tie the filled guts into links, filling them only halfway.
Boil the pudding links in a large kettle.
Prick the puddings as they swell during boiling to prevent bursting.
Once boiled, lay the puddings between clean cloths until cold.
Hang the puddings in the kitchen.
When ready to use, scald the puddings in water for a few minutes, wipe them dry, and place them in a Dutch oven.
If there are not enough skins, place the stuffing in basins.
Boil the basins, covered with floured cloths.
When used, slice and fry the pudding from the basins.

Original Text

Black Puddings.

The blood must be stirred with salt till cold. Put a quart of it, or rather more, to a quart of old grits, to soak one night; and soak the crumbs of a quartern loaf in rather more than two quarts of new milk, made hot. In the mean time prepare the guts, by washing and scraping with salt and water, and changing the water several times. Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, 66ginger, and nutmeg. Mix these with three pounds of beefsuet, and six eggs well beaten and strained, and then beat the bread, grits, &c. all up with the seasoning. When well mixed, have ready some hogs fat cut in large bits, and as you fill the skins put it in at proper distances. Tie them in links, having only half filled them, and boil them in a large kettle, pricking them as they swell, or they will burst. When boiled, lay them between clean cloths till cold, and hang them up in the kitchen. When to be used, scald them a few minutes in water, wipe and put them in a Dutch oven.

If there are not sufficient skins, put the stuffing in basons, and boil, covered with floured cloths; and slice and fry it when used.

Notes

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