Pork Black Puddings with Rice

Ingredients

• a pint and a half of warm blood
• the grated crumb of half a quartern loaf
• six ounces of Carolina rice
• one pound of finely-shredded beef suet
• three ounces of the inward fat of the pig
• four well-beaten eggs

Method

1. 1

   Mix salt into warm blood until cold.

2. 2

   Combine with bread crumbs, boiled rice, seasoning, suet, and eggs.

3. 3

   Fill skins, boil, hang, and serve.

4. 4

   These puddings are good when broiled instead of fried.

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 Rice, — Stir a little salt in a pint and a half of warm blood till it is cold. Add the grated criunb of half a quartern loaf, and six ounces of Carolina rice which has been boiled until tender in a quart of milk. Mix thoroughly, add the seasoning mentioned in the preced- ing recipe, with three ounces of the inward fat of the pig cut into dice, one pound of finely-shi-ed beef suet, and four well-beaten eggs

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