Hog’s Puddings, White. No. 3.

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.
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

two pounds of grated bread ↝ Bread, vegetable [Yeast breads]
one pint and a half of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two pounds of beef suet and marrow ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
half a pound of blanched almonds, beat fine with a gill of brandy ↝ Nuts, almonds, blanched [Nut and Seed Products]
a little rose-water ↝ Water, tap [Tap water]
mace, cloves, and nutmeg, pounded, a quarter of an ounce ↝ Spices, mace, ground [Spices and Herbs]
half a pound of currants, well picked and dried ↝ Currants, european black, raw [Fruits and Fruit Juices]
ten eggs, leaving out half the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (2)

mix all these together
boil them half an hour

Original Text

Hog’s Puddings, White. No. 3.

Take two pounds of grated bread; one pint and a half of cream; two pounds of beef suet and marrow; half a pound of blanched almonds, beat fine with a gill of brandy; a little rose-water; mace, cloves, and nutmeg, pounded, a quarter of an ounce; half a pound of currants, well picked and dried; ten eggs, leaving out half the whites; mix all these together, and boil them half an hour.

Notes

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