To Make an Excellent Pudding
From The closet of Sir Kenelm Digby Knight opened, 1910
Keep in a cool place for preservation.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 103. The excerpt below is the record exactly as published.
TO MAKE AN EXCELLENT PUDDING Take of the Tripes of Veal the whitest and finest you can find ; wash them well, and let them lie in fair Fountain or River water, till they do not smell like Tripes. This done, cut them so small as is necessary to pass through a Funnel. Take also one THE CLOSET OPEO^D 167 or two pounds of Pork, that hath not been salted, and cut it as small as the Tripes, and mingle them altogether ; which season with Salt, White-pepper, A nis-seeds beaten and Coriander-seeds ; Then make a Liaison with a little Milk and yolks of Eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.