Recipes > Miscellaneous Recipes > To make Black Puddings

To make Black Puddings


  • 2 quarts of whole oatmeal
  • blood
  • salt
  • 8 or 9 eggs
  • about 1 pint of cream
  • 1 quart of bread-crumbs
  • 1 handful or 2 of maslin meal or wheat flour
  • 1 ounce of Jamaica pepper
  • 1 ounce of black pepper
  • 1 large nutmeg
  • sweet-marjoram
  • thyme
  • 4 pounds of beef-suet
  • 4 pounds of lard


Take the 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 the eggs in the cream, and the bread-crumbs, the maslin meal dress'd through a hair-sieve, if you have it, if not put in wheat flour; to this quantity you may put the Jamaica pepper, black pepper, 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 the beef-suet, and 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.


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English Housewifry (1764).

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