1 1/4 qt fresh pig's blood
8 7/8 oz bread cut into cubes
1 1/4 qt skim milk
1 lb cooked barley
1 lb fresh beef suet
8 oz fine oatmeal
1 tsp salt
2 tsp ground black pepper
2 tsp dried and crumbled mint
Directions
Put the bread cubes to soak in the milk in a warm oven. Do not heat
the milk beyond blood temperature! Have the blood ready in a large
bowl, and pour the warm milk and bread into it. Stir in the cooked
barley. Grate the beef suet into the mixture and stir it up with the
oatmeal. Season with the salt, pepper and mint.
Have ready 2 or three large roasting pans. Divide the mixture
between them ~- they should not be more than 3/4 full. Bake in a
moderate oven -- 350 F ~- for about an hour or until the pudding is
well cooked through. This makes a beautifully light pudding which
will keep well in a cold larder.
Cut into squared and fry till heated through and the outside is
crisp, in bacon fat or butter. Delicious for breakfast, or for
supper with fried apples and mashed potato.
Servings: 6 servings
Black Pudding From Scratch (English) Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is possible to trace the history of written recipes way back into ancient history, at least as far as the Egyptians, and possibly even further than that. Having said that, in the main part, these early records were just primitive pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move on, we have two interesting books from the 14th Century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that we all know today, but instead descriptions of the types of meals served to the rich and powerful of the period. During the following few hundred years, the rich families of Europe competed with each other to serve the best banquets, and as a result cooks and their recipes increased in prestige. Nevertheless, it was during the 19th century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe books were in high demand, due to increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Black Pudding From Scratch (English) recipe.
