To Make Pith Puddings

Ingredients

• TAKE a good quantity of the pith of Oxen
• Then take three pints of good thick Cream
• a Nutmeg quartered
• three or four leaves of large Mace
• a stick of Cinnamon
• half a pound of the best Jordan Almonds
• the yolks of ten Eggs
• the Whites of two well-beaten
• a spoonful of grated-bread
• half a pound of fine-sugar
• and some Salt

Method

1. 1

   Soak the pith overnight, then beat it fine.

2. 2

   Boil cream with nutmeg, mace, and cinnamon.

3. 3

   Beat and strain almonds into the cream, then mix with pith, egg yolks, whites, grated bread, sugar, and salt.

4. 4

   Fill your puddings.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 106. The excerpt below is the record exactly as published.

the whites of two well- beaten. Put in some Musk or Ambergreece. TO MAKE PITH PUDDINGS TAKEagoodquantityof the pith of Oxen, and let it lie all nightin water to soak out the blood. The next THE CLOSET OPEJjED 173 morning, strip it out of the skin, and so beat it with the back of a spoon, till it be as fine as Pap : You must beat a little Rose-water with it. Then take three pints of good thick Cream, and boil it with a Nut- meg quartered, three or four leaves of large Mace ; and a stick of Cinnamon. Then take half a pound of the best Jordan Almonds. Blanch them in cold water all night ; then beat them in a Mortar with some of your Cream ; and as they grow dry, still put in more Cream ; and when they be well beaten, strain the Cream from the Almonds into the Pith. Then beat them still, until the Cream be done, and strain it still to the pith. Then take the yolks of ten Eggs, with the Whites of two ; beat them well, and put them to your former Ingredients. Then take a spoonful of grated-bread. Mingle all these together, with half a pound of fine-sugar, the Mar- row of six or seven bones, and some Salt

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