Black Pudding

Ingredients

• the blood of a pig
• a teaspoonful of salt
• half a pound of partially boiled rice
• a pound of fat pork
• half a pound of melted lard
• a quarter of a pint of bread crumbs
• a dessert-spoonful of finely-chopped sage
• a couple of shalots
• a little parsley
• cayenne
• black pepper

Method

1. 1

   To each quart of blood, add salt and rice, stir until cold, then add more rice boiled in milk, chopped fat pork, melted lard, bread crumbs, sage, shallots, parsley, cayenne, and black pepper.

2. 2

   Mix all together and press into skins.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 20. The excerpt below is the record exactly as published.

BLACK PUDDING. — Procure the blood of a pig, and to each quart add a teaspoonful of salt and half a pound of partially boiled rice, and stir it until it is cold, then add a little more rice boiled in milk. Chop up a pound of fat pork and add it to the blood and rice with half a pound of melted lard, a quarter of a pint of bread crumbs, a dessert-spoonful of finely-chopped sage or a couple of shalots, a little parsley, cayenne and black pepper

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