White Pudding in Skins

Ingredients

• half a pound of rice
• boil it in milk
• half a pound of sweet almonds
• a pound of currants
• a pound of hog's lard
• six eggs
• half a pound of sucrar
• a nutmeg
• a stick of cinnamon
• some mace
• salt

Method

1. 1

   After washing the rice in water, boil it in milk till tender; then put it into a sieve to drain.

2. 2

   Beat up the sweet almonds with rosewater, wash and dry the currants, cut the hog's lard small, beat up the eggs, sugar, nutmeg, cinnamon, mace, and salt.

3. 3

   Mix this with the rice, put it into the skins, and boil them.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 136. The excerpt below is the record exactly as published.

White Pudding in Skins. -After washing half a pound of rice in Avarni water, boil it in milk till tender ; then put it into a sieve to drain. In the meantime beat up half a pound of sweet almonds very fine, Avith rosewater, wash and dry a pound of currants, cut a pound of hog's lard small, beat up six eggs, half a l)ound of sucrar, a nutmeg ofrated, a stick of cinnamon, some mace, and salt

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