White Pudding
450g (1lb) Currants
450g (1lb) Beef Suet, finely shredded
225g (8oz) Rice
225g (8oz) Caster Sugar
150-170g (5-6oz) Bread
Sausage Casings
Milk
Cream
6 Eggs
2-3 tbsp Rose Water
7g (Ľoz) Mace
Large Nutmeg, grated
Small Stick Cinnamon, grated
Salt
Boil the rice in milk until soft, drain well.
Cut the bread into thin slices, removing the crusts.
Scald the bread with a little boiling milk but do not over wet it.
Beat the eggs well.
Mix all of the above thoroughly with the currants, beef suet, caster sugar, rose water, mace, nutmeg, cinnamon and salt.
Use the mixture to stuff sausage casings, if the mixture is too stiff add a little cream to slacken.
Boil the puddings for 30 minutes.
*A Penny Loaf weighs just over 150g (5oz), so this measure has been substituted.
To make White Puddings in Skins
Take half a pound of rice, cree it in milk while it be soft, when it is creed put it into a cullinder to drain; take a penny loaf, cut off the out crust, then cut it in thin slices, scald it in a little milk, but do not make it over wet; take six eggs and beat them very well, a pound of currans well cleaned, a pound of beef-suet shred fine, two or three spoonfuls of rose-water, half a pound of powder sugar, a little salt, a quarter of an ounce of mace, a large nutmeg grated, and a small stick of cinnamon; beat them together, mix them very well, and put them into the skins; if you find it be too thick put to it a little cream; you may boil them near half an hour, it will make them keep the better.
English Housewifry - 1764
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