White 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 Naples biscuits
- a pound of almonds
- a pound of sugar
- a pound of beef suet
- an ounce of salt
- five whites
Method
- Pour two pints and a half of scalding hot milk upon half a pound of Naples biscuits, or bread;
- let it stand uncovered, and when well soaked, bruise the bread very fine.
- Add half a pound of almonds well beaten with orange-flower water, three quarters of a pound of sugar, a pound of beef suet or marrow shred fine, a quarter of an ounce of salt, ten yolks of eggs and five whites.
- Mix the whole thoroughly together, and put it into the skins well prepared, filling them but half full, and tying them at proper distances like sausages.
- The skins must be carefully cleaned, and laid in rose water some hours before they are used.
- Currants may be used instead of almonds, if preferred.