Black Puddings

Ingredients

• one pint of pig's blood
• half a pint of boiled cream
• half a pound of the inside fat of the pig
• three onions
• two ounces of butter
• half an ounce of salt
• a pinch of pepper
• a sprig of thyme
• half a bay-leaf

Method

1. 1

   Mix pig's blood with boiled cream, diced fat, fried onions, salt, pepper, nutmeg, thyme, and bay leaf.

2. 2

   Fill cleaned skins with the mixture, tie into lengths, and immerse in boiling water until firm.

3. 3

   Cool, then cut and broil before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 72. The excerpt below is the record exactly as published.

BLACK PUDDINGS. Take one pint of pig's blood, add to it half a pint of boiled cream, half a pound of the inside fat of the pig, cut in small dice, cut three onions also in dice and fry them with two ounces of butter in a frying-pan without colouring them ; mix these with the blood, season with half an ounce of salt, a pinch of pepper^ a little grated nutmeg, a sprig of thyme, and half a bay-leaf

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