Pith Pudding

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 (14)

the pith of an ox
two or three spoonfuls of rose-water ↝ Water, tap [Tap water]
a quart of thick cream
a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]
half a pound of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
rose-water ↝ Water, tap [Tap water]
twelve eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four whites ↝ Egg, white only, raw [Eggs and omelets]
five or six spoonfuls of sack
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
citron cut small
the marrow of six bones ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]

Instructions (7)

Take the pith of an ox; wipe the blood clean from it; let it lie in water two days, changing the water very often.
Dry it in a cloth, and scrape it with a knife to separate the strings from it.
Then put it into a basin; beat it with two or three spoonfuls of rose-water till it is very fine, and strain it through a fine strainer.
Boil a quart of thick cream with a nutmeg, a blade of mace, and a little cinnamon.
Beat half a pound of almonds very fine with rose-water; put them in the cream and strain it: beat them again, and again strain till you have extracted all their goodness; then put to them twelve eggs, with four whites.
Mix all these together with the pith; add five or six spoonfuls of sack, half a pound of sugar, citron cut small, and the marrow of six bones; and then fill them.
Half an hour will boil them.

Original Text

Pith Pudding.

Take the pith of an ox; wipe the blood clean from it; let it lie in water two days, changing the water very often. Dry it in a cloth, and scrape it with a knife to separate the strings from it. Then put it into a basin; beat it with two or three spoonfuls of rose-water till it is very fine, and strain it through a fine strainer. Boil a quart of thick cream with a nutmeg, a blade of mace, and a little cinnamon. Beat half a pound of almonds very fine with rose-water; put them in the cream and strain it: beat them again, and again strain till you have extracted all their goodness; then put to them twelve eggs, with four whites. Mix all these together with the pith; add five or six spoonfuls of sack, half a pound of sugar, citron cut small, and the marrow of six bones; and then fill them. Half an hour will boil them.

Notes

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