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Chiveridge Pudding

Meats - Sausages
Historic

Hog guts filled with dates, herbs, rosewater, sugar and eggs (Robert May 1660, Wooley 1672, etc).


Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

To make a Chiveridge Pudding.
Lay the fattest of a hog in fair water and salt to scowr them, then take the longest and fattest gut, and stuff it with nutmeg, sugar, ginger, pepper, and slic't dates, cut them and serve them to the table.




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