Hog’s Puddings, White. No. 1.

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)
Instructions (8)
  1. Lay the pith of an ox in water for two days, changing the water night and morning.
  2. Dry the pith well in a cloth, and, having scraped off all the skin, beat it well.
  3. Add a little rose-water till it is very fine and without lumps.
  4. Boil a quart or three pints of cream, according to the quantity of pith, with such spices as suit your taste.
  5. Beat a quarter of a pound of almonds and put to the cream.
  6. When it is cold, rub it through a hair sieve.
  7. Then put the pith to it, with the yolks of eight or nine eggs, some sack, and the marrow of four bones shred small; some sweetmeats if you like, and sugar to your taste.
  8. If marrow cannot be procured suet will do.
Original Text
Hog’s Puddings, White. No. 1. Take the pith of an ox, and lay it in water for two days, changing the water night and morning. Then dry the pith well in a cloth, and, having scraped off all the skin, beat it well; add a little rose-water till it is very fine and without lumps. Boil a quart or three pints of cream, according to the quantity of[123] pith, with such spices as suit your taste: beat a quarter of a pound of almonds and put to the cream. When it is cold, rub it through a hair sieve; then put the pith to it, with the yolks of eight or nine eggs, some sack, and the marrow of four bones shred small; some sweetmeats if you like, and sugar to your taste: if marrow cannot be procured suet will do. The best spices to put into the cream are nutmeg, mace, and cinnamon; but very little of the last.
Notes
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