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Miss Caldwell's book, 1757-1790
Page 15
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(15) A Calves Foot Pudding Boil two Calves feet very tender and Shred them very small with with half a pound of Suet grate a penny loaf and beat up Eight Eggs and Stir them into a pint of New Milk with your Calves feet and Suet and a pound of clean pick'd currants a Spoonfull of Flour some beaten Mace and grated Nutmeg Mix it very Stiff that the Currants may not settle to the bottom butter your Cloth and tie it up very tight and let it Boil two Hours when you Send it to Table Stick the of it with Citron and Blanch'd Almonds Pour Drawn Butter, Sack and Sugar over it..
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(15) A Calves Foot Pudding Boil two Calves feet very tender and Shred them very small with with half a pound of Suet grate a penny loaf and beat up Eight Eggs and Stir them into a pint of New Milk with your Calves feet and Suet and a pound of clean pick'd currants a Spoonfull of Flour some beaten Mace and grated Nutmeg Mix it very Stiff that the Currants may not settle to the bottom butter your Cloth and tie it up very tight and let it Boil two Hours when you Send it to Table Stick the of it with Citron and Blanch'd Almonds Pour Drawn Butter, Sack and Sugar over it..
Szathmary Culinary Manuscripts and Cookbooks
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