Hog’s Puddings, Black. 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.
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

three or four quarts of blood, strained through a sieve while warm ↝ Acerola juice, raw [Fruits and Fruit Juices]
crumbs of twelve-pennyworth of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
four pounds of beef suet not shred too fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
leeks ↝ Leeks [Onions]
beet ↝ Beets, raw [Vegetables and Vegetable Products]
a little powdered marjoram ↝ Parsley, raw [Not included in a food category]
mint ↝ Spearmint, fresh [Spices and Herbs]
half an ounce of black pepper ↝ Spices, pepper, black [Spices and Herbs]
salt to your taste ↝ Salt, table, iodized [Spices and Herbs]

Instructions (2)

When you fill your skins, mix these ingredients to a proper thickness in the blood.
Boil them twenty minutes, pricking them as they rise with a needle to prevent their bursting.

Original Text

Hog’s Puddings, Black. No. 2.

To three or four quarts of blood, strained through a sieve while warm, take the crumbs of twelve-pennyworth of bread, four pounds of beef suet not shred too fine, chopped parsley, leeks, and beet; add a little powdered marjoram and mint, half an ounce of black pepper, and salt to your taste. When you fill your skins, mix these ingredients to a proper thickness in the blood; boil them twenty minutes, pricking them as they rise with a needle to prevent their bursting.

Notes

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