To Make a Pith Pudding

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the Quantity of the Pith of an Ox, and let it lay all Night in Water to soak out the Blood; the next Morning strip it out of the Skin, and beat it with the Back of a Spoon in Orange water, till it is as fine as Pap; then take three Pints of thick Cream, and boil in it two or three Blades of Mace, a Nutmeg quartered, a Stick of Cinnamon; then take half a Pound of the best Jordan Almonds, blanched in cold Water, then beat them with a little of the Cream, and as it dries put in more Cream, and when they are all beaten, strain the Cream from them to the Pith, then take the Yolk; of ten Eggs, the Whites of but two, beat them very well, and put them to the Ingredients: Take a Spoonful of grated Bread, or Naples Biscuit, mingle all these together, with half a Pound of fine Sugar, and the Marrow of four large Bones, and a little Salt; fill them in a small Ox or Hog’s Guts, or bake it in a Dish, with a Puff-paste under it and round the Edges.