DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

Transcribe
Translate

Page 274

To Make Black Puddings - Mrs. Hobson Middleham
Take 1/2 a quarterem of whole oatmeal or groats, core them will in water, 2 penny loaves sliced thin & moistened with them a good quantity of time & Marjoram dried, rubbed small & passed through a coarse seive a sufficient Quantity of Black pepper & salt, 2 lbs of Beef Suet shred small 2 lbs of Pigs Leaf cut into small squares, mix all these ingredients and beat them well, then add a sufficient quantity of Liquid Blood to make the whole a sufficient consistance, fill your kins loosley tye them up in small links, put them into boiling water & keep them boiling gently for an hour, as they rise to the top, prick them with a pin to let out the air & keep putting them down when, when taking out smother them in straw till cold NB. The skins must be cut into lengths about 1 1/2 yd each - washed clean then turned & scraped with a knife till quite thin, by scraping, a [illegible] seperate on the other side, which must be pulled out they then must be put into clear cold water and changed twice a day - 2 pound of Rice is equal to half a quartem of Groats

Saving...

To Make Black Puddings - Mrs. Hobson Middleham Take 1/2 a quarterem of whole oatmeal or groats, core them will in water, 2 penny loaves sliced thin & moistened with them a good quantity of time & Marjoram dried, rubbed small & passed through a coarse seive a sufficient Quantity of Black pepper & salt, 2 lbs of Beef Suet shred small 2 lbs of Pigs Leaf cut into small squares, mix all these ingredients and beat them well, then add a sufficient quantity of Liquid Blood to make the whole a sufficient consistance, fill your kins loosley tye them up in small links, put them into boiling water & keep them boiling gently for an hour, as they rise to the top, prick them with a pin to let out the air & keep putting them down when, when taking out smother them in straw till cold NB. The skins must be cut into lengths about 1 1/2 yd each - washed clean then turned & scraped with a knife till quite thin, by scraping, a [illegible] seperate on the other side, which must be pulled out they then must be put into clear cold water and changed twice a day - 2 pound of Rice is equal to half a quartem of Groats