Boudin (Blood Pudding)
From Gancel's culinary encyclopedia of modern cooking, 1920
Can be served broiled or fried with various accompaniments.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 111. The excerpt below is the record exactly as published.
Boudin (Blood pudding), French composition. Chopped onions, leaf lard in dice, pork blood, cream brandy and spices, 3 raw eggs per quart
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