A Receipt to Make White Puddings

Ingredients

• Take a fillet of Veal
• and a good fleshy Capon
• half a pound of the belly part of interlarded Bacon
• half a pound of the finest leaf (la panne) of Hog
• the yolks of eighteen or twenty Eggs
• as much Milk and Cream, as will make it of convenient thickness
• season it with Salt
• Cloves
• Nutmeg
• Mace
• Pepper
• Ginger

Method

1. 1

   Roast the Veal and Capon, remove skins, and shred the meat.

2. 2

   Mix with Bacon and Hog.

3. 3

   Beat eggs with milk and cream, season, and fill into small guts.

4. 4

   Boil in half milk and half water.

Nutrition per serving

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 103. The excerpt below is the record exactly as published.

A RECEIPT TO MAKE WHITE PUDDINGS Take a fillet of Veal, and a good fleshy Capon ; then half rost them both, and take off their skins : which being done, take only the wings and brawns with an equal proportion of Veal, which must be shred very small as is done for Sassages. To this shred half a pound of the belly part of interlarded Bacon, and half a pound of the finest leaf {la panne) of Hog cleared from the skin ; then take the yolks of eighteen or twenty Eggs, and the whites of six well beaten with as much Milk and Cream, as will make it of convenient thickness ; and then season it with Salt, Cloves, Nutmeg, Mace, Pepper, and Ginger

Cook this with the app: pantry check, scaling, and the assistant.