Pork Black Puddings
From Cassell's dictionary of cookery, 1892
Serves 20
Sufficient for a dozen persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1272. The excerpt below is the record exactly as published.
Pork Black Puddings.— When black puddings or blood puddings are liked at all they are generally liked very much. They are boiled in the intestines of the hog, and these must of course be very carefully prepared for them as follows : — Empty them, wash and scrape them in several waters, turning them inside out two or three times, and lay them in salt and water all night. The next day rinse them in fresh cold water, and they will be ready for use. To make the puddings, throw a little salt into a quart of the warm blood, and stir until the blood is cold. Mix with it a quart of \v]i(j1l' groats which have been soaked in POR ( 601 ) POR cold water all night, add the grated crumb of a quartern loaf which has been soaked in two quarts of hot milk until the milk was ab- sorbed. Mix these ingredients thoroughly. Prepare a seasoning of a tea-spoonful of winter savoury mLx.ed with a tea-spoonful of chopped thyme, a tea-spoonfid of chopped onion, half a tea-spoonful of penny-royal, two tea-spoonfuls of salt, one of pepper, haK a dozen pounded cloves, half a nutmeg grated, and a quarter of an ounce each of pounded allspice and ginger. Stir this seasoning into the groats, bread- crumbs, and blood, and add three pounds of finely-chopiJed beef suet and six well-beaten eggs'. Cut half a pound of the inward fat of the pig
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