Black Puddings


(1764) English Housewifery Exemplified, by Elizabeth Moxon

Elizabeth MoxonA 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 Measuresof Frugality, being the Result of thirty Years Practice and Experience.

By Elizabeth Moxon.

Black Puddings

Take two quarts of whole oatmeal, pick it and half boil it, give it room in your cloth, (you must do it the day before you use it) put it into the blood while it is warm, with a handful of salt, stir it very well, beat eight or nine eggs in about a pint of cream, and a quart of bread-crumbs, a handful or two of maslin meal dress'd through a hair-sieve, if you have it, if not put in wheat flour; to this quantity you may put an ounce of Jamaica pepper, and ounce of black pepper, a large nutmeg, and a little more salt, sweet-marjoram and thyme, if they be green shred them fine, if dry rub them to powder, mix them well together, and if it be too thick put to it a little milk; take four pounds of beef-suet, and four pounds of lard, skin and cut it it think pieces, put it into your blood by handfuls, as you fill your puddings; when they are filled and tied prick them with a pin, it will keep them from bursting in the boiling; (you must boil them twice) cover them close and it will make them black.