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Anne Bayne booke [of recipes] circa 1700
Page 121
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(121) To make black puddins When you kill your hogs save your blood & strain it thro a haire seive. then put to it some of your whole oatmeale but not all you intend for some of it must be Creed with milk. then let your blood & oatmeale stand to steep 2 or 3 daies. then take the rest of your oatmeale & Cree it in milk either old or new. & when it is soft take it of & put it warm to your oatmeale & blood & stir it well together. then season it well with salt & Jamaica pepper finely bett & some nutmeg grated. a few fennill seeds & Caraway seeds finely bett. & a little pennyriall & tanzy finely shred. then have your hogs layer cleane skind & shred but not too small. put in what quantity you think fit & stir all well together & fill your skins. & tie them very close least the water git in. when your kettle boiles put them in. when they are enough take them up into a seive with straw at the bodom. & cover them close with a blankit to make them sweat & so use them
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(121) To make black puddins When you kill your hogs save your blood & strain it thro a haire seive. then put to it some of your whole oatmeale but not all you intend for some of it must be Creed with milk. then let your blood & oatmeale stand to steep 2 or 3 daies. then take the rest of your oatmeale & Cree it in milk either old or new. & when it is soft take it of & put it warm to your oatmeale & blood & stir it well together. then season it well with salt & Jamaica pepper finely bett & some nutmeg grated. a few fennill seeds & Caraway seeds finely bett. & a little pennyriall & tanzy finely shred. then have your hogs layer cleane skind & shred but not too small. put in what quantity you think fit & stir all well together & fill your skins. & tie them very close least the water git in. when your kettle boiles put them in. when they are enough take them up into a seive with straw at the bodom. & cover them close with a blankit to make them sweat & so use them
Szathmary Culinary Manuscripts and Cookbooks
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