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
Written cooking instructions as an idea can be traced way back into history, in fact as far into history as the Egyptians, and maybe even further. Having said that, in the main part, these ancient records were just basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius compiled a few documents which described recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he tells us how the ancient chefs made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example basil, rue and parsley. As our culinary historical trip moves on a few more years there were two books which appeared in the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is familiar to us all today, but rather accounts of the types of food cooked for the wealthy. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new tastes prompted an eruption in manuscripts on cooking, many of which are now in private libraries. Over the following few hundred years, the rich and powerful families of Europe tried to offer the most exotic meals, and as a consequence, cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing the recipes of their peers. By the arrival of the 20th century, cookery publications are starting to become popular mostly as a result of more people being able to read, more free time and being a little richer. Like it or not, the introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Black Pudding From Scratch (English) recipe.
