To Make Excellent Black-Puddings
From The closet of Sir Kenelm Digby Knight opened, 1910
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 EXCELLENT BLACK-PUD- DINGS Take a quart of Sheeps blood, and a quart of Cream ; ten Eggs, the yolks and the whites beaten well to- gether ; stir all this Liquor very well, then thicken it with grated Bread, and Oat-meal finely beaten, of 1 66 SIR KENELME DIGBIS each a like quantity ; Beef-suet finely shred and Marrow in little lumps : season it with a little Nut- meg and Cloves and Mace mingled with Salt, a little Sweet- marjoram, Thyme and Peny-royal shred very well together, and mingle them with the other things : Some put in a few Currants
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.