Calf's Foot Pudding

Name: Calf's Foot Pudding
Ingredients: two calf’s feet; the quantity of a penny loaf; a pound of beef-suet; half a pound of currants; a quarter of a pound of sugar; some cloves; mace; nutmeg; a very little salt; some sack; some orange-flower-water; some citron; some candied orange-peel

From Old Cookery Books and Ancient Cuisine, 1886

If baking, use paste at the bottom only.

Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 36. The excerpt below is the record exactly as published.

Calf's Foot Pudding: — Take two calf’s feet finely shred; then of biskets grated, and stale mackaroons broken small, the quantity of a penny loaf; then add a pound of beef-suet, very finely shred, half a pound of currants, a quarter of a pound of sugar ; some cloves, mace and nutmeg, beat fine ; a very little salt, some sack and orange- flower-water, some citron

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