Recipes > Desserts > Puddings > To make White Puddings in Skins

To make White Puddings in Skins


  • 1/2 pound of rice
  • milk
  • penny loaf
  • 6 eggs
  • 1 pound of currans well cleaned
  • 1 pound of beef-suet shred fine
  • 2 or 3 spoonfuls of rose-water
  • 1/2 pound of powder sugar
  • a little salt
  • 1/4 ounce of mace
  • 1 large nutmeg grated
  • 1 small stick of cinnamon


Take the rice, cree it in milk while it be soft, when it is creed put it into a cullinder to drain; take a penny loaf, cut off the out crust, then cut it in thin slices, scald it in a little milk, but do not make it over wet; take the eggs and beat them very well, the currans, beef-suet, rose-water, powder sugar, salt, mace, nutmeg, and cinnamon; beat them together, mix them very well, and put them into the skins; if you find it be too thick put to it a little cream; you may boil them near half an hour, it will make them keep the better.


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English Housewifry (1764).

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