St. Germain Pudding
From The thorough good cook, 1895
Serves 8
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 239. The excerpt below is the record exactly as published.
t. Germaius Pudding. Cut eight or ten onions into dice, and simmer them slowly in a quarter of a pound of lard ; when done, take them from the fire, add to them half a pint of cream, a pint of hog's blood, the yolks of some eggs, two pounds of bacon cut into dice, salt, and spices
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