Liver Pudding

 

(1764) English Housewifery Exemplified, by Elizabeth Moxon
 

A book necessary for Mistresses of Families, higher and lower Women ervants, and confined to Things USEFUL, SUBSTANTIAL and SPLENDID, and calculated for the Preservation of HEALTH, and upon the Measures of Frugality, being the Result of thirty Years Practice and Experience.

By Elizabeth Moxon.

 

Liver Pudding

Take a pound of grated bread, a pound of currans, a pound and a half of marrow and suet together cut small, three quarters of a pound of sugar, half an ounce of cinnamon, a quarter of an ounce of mace, a pint of grated liver, and some salt, mix all together; take twelve eggs, (leave out half of the whites) beat them well, put to them a pint of cream, make the eggs and cream warm, then put it to the pudding, stuff and stir it well together, so fill them in skins; put to them a few blanch'd almonds shred fine, and a spoonful or two of rose-water, so keep them for use.
 

Note: sausage skins are avaiable in small quantities from specialist suppliers.