White Puddings, Sweet

Ingredients

• half a pound of fresh pork kidney fat
• a pinch of salt
• four ounces of flour
• four ounces of powdered white sugar
• four ounces of currants cleaned and picked
• two ounces of ground rice
• a tablespoonful of candied lemon-peel
• the same quantity of candied orange-peel
• an ounce of sweet and four bitter almonds blanched and chopped
• a little grated nutmeg
• a quarter of a pint of new milk
• two well-whisked eggs

Method

1. 1

   Shred kidney fat, mix with salt, flour, sugar, currants, ground rice, candied peels, almonds, and nutmeg.

2. 2

   Moisten with milk and bind with eggs.

3. 3

   Beat for twenty minutes, fill cleaned skins, tie securely, and boil gently until done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2265. The excerpt below is the record exactly as published.

White Puddings, Sweet.— Shred finely half a pound of fresh pork kidney fat, put it into a bowl, and mix with it a pinch of salt, four ounces of flour, four ounces of powdered WHI ( 1115 ) WHI white sitgar, four ounces of currants cleaned and picked, two ounces of ground rice, a table- spoonful of candied lemon-peel, and the same quantity of candied orange-peel, both chopped small, an ounce of sweet and four bitter al- monds blanched and chopped, and a little grated nutmeg. jMix the dry ingredients thoroughly, moisten with a quarter of a pint of new mUk, and bind the mixture together -with two well- whisked eggs

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