Hogs Puddings with Currants

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

pudding ingredients

three pounds of grated bread ↝ Bread, vegetable [Yeast breads]
four pounds of beef suet finely shred ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two pounds of currants clean picked and washed ↝ Currants, european black, raw [Fruits and Fruit Juices]
cloves, mace, and cinnamon, of each a quarter of an ounce, finely beaten ↝ Garlic, raw [Vegetables and Vegetable Products]
cloves, mace, and cinnamon, of each a quarter of an ounce, finely beaten ↝ Spices, mace, ground [Spices and Herbs]
cloves, mace, and cinnamon, of each a quarter of an ounce, finely beaten ↝ Sugar, cinnamon [Sugars and honey]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pound and half of sugar ↝ Sugar, NFS [Sugars and honey]
a pint of sack
a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little rose-water ↝ Water, tap [Tap water]
twenty eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

mix all these well together
fill the guts half full
boil them a little
prick them as they boil, to keep them from breaking the guts
Take them up upon clean

Original Text

To make Hogs Puddings with Currants.
TAKE three pounds of grated bread to four pounds of beef suet finely shred, two pounds of currants clean picked and washed, cloves, mace, and cinnamon, of each a quarter of an ounce, finely beaten, a little salt, a pound and half of sugar, a pint of sack, a quart of cream, a little rose-water, twenty eggs well beaten, beat half the whites; mix all these well together, fill the guts half full, boil them a little, and prick them as they boil, to keep them from breaking the guts. Take them up upon clean

Notes

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