Black Puddings (another way)

Ingredients

• three-quarters of a pound of rice
• a quartern loaf
• two quarts of new milk
• a quart of blood from a fresh-killed pig
• a quarter of an ounce of nutmeg
• a quarter of an ounce of allspice
• a quarter of an ounce of ground ginger
• a table-spoonful of onion
• the same of chopped thyme
• the same of salt
• half the quantity of black pepper
• a dozen cloves
• two pounds of well-shred suet
• five or six well-beaten eggs
• two pounds of the inner fat of a pig

Method

1. 1

   Boil and dry three-quarters of a pound of rice; cut away all the crust from a quartern loaf, and throw two quarts of new milk on it.

2. 2

   When the milk is absorbed by the bread, mix it with the rice, and a quart of blood from a fresh-killed pig.

3. 3

   Have ready a seasoning of nutmeg, allspice, and ground ginger, a table-spoonful of onion and chopped thyme, the same of salt, half the quantity of black pepper, and a dozen cloves, all pounded; add these, with two pounds of well-shred suet and five or six well-beaten eggs, to the rice.

4. 4

   Mix all well together, and add about two pounds of the inner fat of a pig cut into dice.

5. 5

   Press into sausage-skins, which must be only partly filled, to allow the meat to swell.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 247. The excerpt below is the record exactly as published.

Black Puddings (another way).— Boil and diy three-quarters of a pound of rice; cut away all the crust from a quartern loaf, and throw two quarts of new milk on it. When the milk is absorbed by the bread, mix it with the rice, and a quart of blood from a fresh- killed pig. Have ready a seasoning of nutmeg, allspice, and ground ginger (a quarter of an ounce of each), a table-spoonful of onion and chopped thyme, the same of salt, half the quantity of black pepper, and a dozen cloves, all pounded ; add these, with two poimds of well- shred suet and five or six well-beaten eggs, to the rice. ]Mix all well together, and add about two pounds of the inner fat of a pig

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