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Calf's-Foot Pudding

Meats - Offal
Historic

Shredded boiled calves-foot meat with crumb, suet, dried fruit, sugar, eggs and cream. Boiled in a buttered cloth (Moxon 1764).


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

132. A CALF'S-FOOT PUDDING.
Take two calf's feet, when they are clean'd boil them as you would for eating; take out all the bones; when they are cold shred them in a wooden bowl as small as bread crumbs; then take the crumbs of a penny loaf, three quarters of a pound of beef suet shred fine, grate in half a nutmeg, take half a pound of currans well washed, half a pound of raisins stoned and shred, half a pound of sugar, six eggs, and a little salt, mix them all together very well, with as much cream as will wet them, so butter your cloth and tie it up tight; it will take two hours boiling; you may if you please stick it with a little orange, and serve it up.




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