Pork Black Puddings with Onions
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for six or eight 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 1273. The excerpt below is the record exactly as published.
Pork Black Puddings with Onions. — Prepare the skins according to the directions given in the last recipe but one. Put a table- spoonful of vinegar into a quart of wai-m blood, and stir until it is cold. Cut four ounces of the inward fat of the pig into dice, and mix with this two tea-spoonfuls of salt, one of pepper, a quarter of an ounce each of allspice and ginger powdered, and six ounces of minced onions
Cook this with the app: pantry check, scaling, and the assistant.