Hog’s Puddings, White. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Beat the eggs (leaving out half the whites) but a little.
  2. When the cream boils up, put in the eggs.
  3. Keep stirring on a gentle fire till the whole is a thick curd.
  4. When it is almost cold, put in the grated bread, the suet, the beaten almonds, the grated nutmegs, the citron, and sugar to your taste.
Original Text
Hog’s Puddings, White. No. 2. Take a quart of cream and fourteen eggs, leaving out half the whites; beat them but a little, and when the cream boils up put in the eggs; keep them stirring on a gentle fire till the whole is a thick curd. When it is almost cold, put in a pound of grated bread, two pounds of suet shred small, having a little salt mixed with it, half a pound of almonds well beaten in orange-flower water, two nutmegs grated, some citron cut small, and sugar to your taste.
Notes
—