To make Almond Hog’s Puddings

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two Pounds of Beef-suet, or Marrow, shread very small, and a Pound and half of Almonds blanched, and beaten very fine with Rose-water, one Pound of grated Bread, a Pound and quarter of fine Sugar, a little Salt, half an Ounce of Mace, Nutmeg and Cinnamon together, twelve Yolks of Eggs, four Whites, a Pint of Sack, a Pint and half of thick Cream, some Rose or Orange-flower Water, boil the Cream, and tye the Saffron in a Bag, and dip in the Cream to colour it. First beat your Eggs very well, then stir in your Almonds, then the Spice, the Salt and Suet, and mix all your Ingredients together; fill your Guts but half full, put some Bits of Citron in the Guts as you fill them tye them up, and boil them a quarter of an Hour.

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