Very Fine Hogs Puddings

Name: Very Fine Hogs Puddings
Ingredients: four pounds of beef-suet; two pounds of fine sugar powder’d; two grated nutmegs; some mace beat; a little salt; three pounds of currants wash’d and pick’d; twenty-four yolks; twelve whites of eggs; a little sack

From Old Cookery Books and Ancient Cuisine, 1886

Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 35. The excerpt below is the record exactly as published.

Very fine Hogs Puddings: — Shred four pounds of beef-suet very fine, mix with it two pounds of fine sugar powder’d, two grated nutmegs, some mace beat, and a little salt, and three pounds of currants wash’d and pick’d ; beat twenty-four yolks, twelve whites of eggs, with a little sack

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