White Hog's Puddings
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of blanched almonds
- a pound of grated bread
- two pounds of marrow
- a pound of currants
- a quart of cream
- two eggs
Method
- When the skins have been well soaked and cleaned, rinse and soak them all night in rose water, and put into them the following preparation.
- Mix half a pound of blanched almonds cut into seven or eight parts, with a pound of grated bread, two pounds of marrow or rich suet, a pound of currants, some beaten cinnamon, cloves, mace, and nutmeg;
- a quart of cream, the yolks of six and whites of two eggs, a little orange-flower water, a little fine Lisbon sugar, and some lemon peel and citron sliced, and half fill the skins.
- To know whether it be sweet enough, warm a little in a panikin.
- Much care must be taken in boiling, to prevent the puddings from bursting.
- Prick them with a small fork as they rise, and boil them in milk and water.
- Lay them in a table cloth till cold.