Take a Pint and half of good Sweet-cream ; set it on
the fire, and let it just boil up, take a peny Manchet,
not too new, cut off the crust, and slice it very thin,
put it into a clean earthen pan, and pour the Cream
upon it, and cover it very close an hour or there-
abouts, to steep the bread ; when it is steeped
enough, take four New laid-eggs, yolks and whites,
beat them with a spoonful of Rose-water, and two
of Sack; grate into it half a Nutmeg, and put into
it a quarter of a pound of good white-Sugar finely
beaten, stir all this together v/ith the Cream and
Bread ; then shred very small half a pound of good
Beef-kidney-suet, and put this to the rest, and
mingle them very well together with a slice or
spoon; then size your dish, that you intend to bake
it in, and rub the bottom of it with a little sweet-
Butter ; then putyour pudding into it,and take the
Marrow of two good bones✪ Another Baked Pudding, and stick it in lumps
here and there all over your Pudding ; so put it into
the oven three quarters of an hour, in which time it
will be well baked. Strew on it some fine Sugar,
and serve it.
TO MAKE BLACK PUDDINGS
Take a pottle of half-cut Groats ; pick them clean,
that there may be no husks nor foulness in them ;
then put them into a Mortar, bruise them a little
with a Pestle ; then have readyeitherMilk,or fresh
meat-broth boiled upjand the Oat-meal immediately
put into it ; It must be just so much as will cover it;
thencoverthethingclosethat it isin,andlet it steep
twenty four hours ; To this two quarts of Oat-
i8o SIR KENELMS DIGBIS
meal,putapintand half of blood, season it well with
Salt, and a little Pepper, and a little beaten Cloves
and Mace, eight Eggs, yolks andwhites,five pound
of Kidney-beef-suet shred, but not too small ; then
put in of these herbs ; Peny-royal, Fennel, Leek-
blades, Parsley, Sage, Straw-berry-leaves and Vio-
let leaves, equal parts, in all to the quantity of a good
handful✪ Black Puddings ; let them be pick'd and washed very clean,
and chop'd very small, and mingled well with the
former things ; Then fill your Puddings.
Make ready your guts in this manner. Cleanse
them very well, when they are fresh taken out of
the Hog ; and after they are well washed and scowr-
ed, lay them to soak in fair water three days and
three nights, shifting the water twice every day :
and every time you shift the water, scour them first
with Water and Salt. An hour and a quarter is
enough to boil them.
TO PRESERVE PIPPINS IN JELLY,
EITHER IN QUARTERS, OR IN SLICES
Take good sound clear Pippins, pare, quarter and
coar them ; then put them intoa skillet of Conduit-
water, such a proportion as you intend to make ;
boil it very well : then let the liquor run from the
pulp through a sieve, without forcing, and let it
standtillthenext morning. Take Orange orLimon
peel, and boil in a skillet of water, till they are ten-
der ; then rowl them up in a linnen cloth to dry the
water well out of them ; let them lie so all night.
Then take of double refined and finely beaten and
searced Sugar a pound to every pint of Pippin
Liquor that ran through the sieve, and to every
THE CLOSET OPEDjED i8i ✪ To Preserve Pippins in Jelly
Page 110 · 3 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a Pint and half of good Sweet-cream ; set it on the fire, and let it just boil up, take a peny Manchet, not too new, cut off the crust, and slice it very thin, put it into a clean earthen pan, and pour the Cream upon it, and cover it very close an hour or thereabouts, to steep the bread ; when it is steeped enough, take four New laid-eggs, yolks and whites, beat them with a spoonful of Rose-water, and two of Sack; grate into it half a Nutmeg, and put into it a quarter of a pound of good white-Sugar finely beaten, stir all this together with the Cream and Bread ; then shred very small half a pound of good Beef-kidney-suet, and put this to the rest, and mingle them very well together with a slice or spoon; then size your dish, that you intend to bake it in, and rub the bottom of it with a little sweet- Butter ; then putyour pudding into it,and take the Marrow of two good bones, and stick it in lumps here and there all over your Pudding ; so put it into the oven three quarters of an hour, in which time it will be well baked. Strew on it some fine Sugar, and serve it.
TO MAKE BLACK PUDDINGS Take a pottle of half-cut Groats ; pick them clean, that there may be no husks nor foulness in them ; then put them into a Mortar, bruise them a little with a Pestle ; then have ready either Milk, or fresh meat-broth boiled up and the Oat-meal immediately put into it ; It must be just so much as will cover it; then cover the thing close that it isin,andlet it steep twenty four hours ; To this two quarts of Oat-
meal,putapintand half of blood, season it well with Salt, and a little Pepper, and a little beaten Cloves and Mace, eight Eggs, yolks and whites, five pound of Kidney-beef-suet shred, but not too small ; then put in of these herbs ; Peny-royal, Fennel, Leekblades, Parsley, Sage, Straw-berry-leaves and Violet leaves, equal parts, in all to the quantity of a good handful ; let them be pick'd and washed very clean, and chop'd very small, and mingled well with the former things ; Then fill your Puddings.
Make ready your guts in this manner. Cleanse them very well, when they are fresh taken out of the Hog ; and after they are well washed and scowred, lay them to soak in fair water three days and three nights, shifting the water twice every day : and every time you shift the water, scour them first with Water and Salt. An hour and a quarter is enough to boil them.
TO PRESERVE PIPPINS IN JELLY, EITHER IN QUARTERS, OR IN SLICES Take good sound clear Pippins, pare, quarter and core them ; then put them intoa skillet of Conduitwater, such a proportion as you intend to make ; boil it very well : then let the liquor run from the pulp through a sieve, without forcing, and let it standtillthenext morning. Take Orange orLimon peel, and boil in a skillet of water, till they are tender ; then rowl them up in a linnen cloth to dry the water well out of them ; let them lie so all night. Then take of double refined and finely beaten and searced Sugar a pound to every pint of Pippin Liquor that ran through the sieve, and to every
Records on this page
Another Baked PuddingBlack PuddingsTo Preserve Pippins in Jelly