Forgot your password?  

Resources for students & teachers

William Carew Hazlitt
This eBook from the Gutenberg Project consists of approximately 142 pages of information about Old Cookery Books and Ancient Cuisine.

To make a Calf’s Foot Pudding:—­Take two calf’s feet finely shred; then of biskets grated, and stale mackaroons broken small, the quantity of a penny loaf; then add a pound of beef-suet, very finely shred, half a pound of currants, a quarter of a pound of sugar; some cloves, mace and nutmeg, beat fine; a very little salt, some sack and orange-flower-water, some citron and candied orange-peel; work all these well together, with yolks of eggs; if you boil it, put it in the caul of a breast of veal, and tie it over with a cloth; it must boil four hours.  For sauce, melt butter, with a little sack and sugar; if you bake it, put some paste in the bottom of the dish, but none on the brim; then melt half a pound of butter, and mix with your stuff, and put it in your dish, and stick lumps of marrow in it; bake it three or four hours; scrape sugar over it, and serve it hot.

To make a Chestnut Pudding:—­Take a dozen and half of chestnuts, put them in a skillet of water, and set them on the fire till they will blanch; then blanch them, and when cold, put them in cold water, then stamp them in a mortar, with orange-flower-water and sack, till they are very small; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four; beat the eggs with sack, rose-water and sugar; put it in a dish with puff-paste; stick in some lumps of marrow or fresh butter, and bake it.

To make a Brown-bread Pudding:—­Take half a pound of brown bread, and double the weight of it in beef-suet; a quarter of a pint of cream, the blood of a fowl, a whole nutmeg, some cinnamon, a spoonful of sugar, six yolks of eggs, three whites:  mix it all well together, and boil it in a wooden dish two hours.  Serve it with sack and sugar, and butter melted.

To make a baked Sack Pudding:—­Take a pint of cream, and turn it to a curd with a sack; then bruise the curd very small with a spoon; then grate in two Naples-biskets, or the inside of a stale penny-loaf, and mix it well with the curd, and half a nutmeg grated; some fine sugar, and the yolks of four eggs, the whites of two, beaten with two spoonfuls of sack; then melt half a pound of fresh butter, and stir all together till the oven is hot.  Butter a dish, and put it in, and sift some sugar over it, just as ’tis going into the oven half an hour will bake it.

To make an Orange Pudding:—­Take two large Sevil oranges, and grate off the rind, as far as they are yellow; then put your oranges in fair water, and let them boil till they are tender; shift the water three or four times to take out the bitterness; when they are tender, cut them open, and take away the seeds and strings, and beat the other part in a mortar, with half a pound of sugar, till ’tis a paste; then put in the yolks of six eggs, three or four spoonfuls of thick cream, half a Naples-biscuit grated; mix these together, and melt a pound of very good fresh butter, and stir it well in; when ’tis cold, put a bit of fine puff-paste about the brim and bottom of your dish, and put it in and bake it about three quarters of an hour.

Follow Us on Facebook