Black Puddings

Ingredients

• Take three pints of Cream
• a Nutmeg quartered
• three or four leaves of large Mace
• a stick of Cinnamon
• half a pound of Almonds
• two or three spoonfuls of Chickens blood
• two or three spoonfuls of grated-bread
• the Marrow of six or seven bones
• Sugar and Salt
• Sugar and Salt
• a little Rose-water
• You may put in eight or ten Eggs

Method

1. 1

   Boil the cream with nutmeg, mace, and cinnamon.

2. 2

   Beat and strain almonds with the cream.

3. 3

   Add herbs, chicken blood, grated bread, marrow, sugar, salt, and rose-water.

4. 4

   Mix well and fill your puddings.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 106. The excerpt below is the record exactly as published.

BLACK PUDDINGS Take three pints of Cream, and boil it with a Nut- meg quartered, three or four leaves of large Mace, and a stick of Cinnamon. Then take half a pound of Almonds, beat them and strain them with the Cream. Then take a few fine Herbs, beat them and strain them to the Cream, which came from the Al- monds. Then take two or three spoonfuls (or more) of Chickens blood ; and two or three spoonfuls of grated-bread, and the Marrowof six or seven bones, with Sugar and Salt, and a little Rose-water. Mix all together, and fill your Puddings. You may put in eight or ten Eggs, with the whites of two well- beaten. Put in some Musk or Ambergreece. TO MAKE PITH PUDDINGS TAKEagoodquantityof the pith of Oxen, and let it lie all nightin water to soak out the blood. The next THE CLOSET OPEJjED 173 morning, strip it out of the skin, and so beat it with the back of a spoon, till it be as fine as Pap : You must beat a little Rose-water with it. Then take three pints of good thick Cream, and boil it with a Nut- meg quarter

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