To make Hog’s Puddings with Currans

Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take three Pounds of grated Bread to four Pounds of Beef-suet finely shread, two Pounds of Currans, clean picked and washed, Cloves, Mace, and Cinnamon, of each half an Ounce, finely beaten, a little Salt, a Pound and half of Sugar, a Pint of Sack, a Quart of Cream, a little Rose-water, twenty Eggs well beaten, but half the Whites; mix all these well together, and fill the Guts half full, boil them a little, and prick them as they boil, to keep them from breaking the Guts. Take them up upon clean Cloths, then lay them on your Dish; or when you use them, boil them a few Minutes, or eat them cold.