Hog's Puddings White No 1 Recipe

Take the pith of an ox, and lay it in water for two days, changing the

water night and morning. Then dry the pith well in a cloth, and, having

scraped off all the skin, beat it well; add a little rose-water till it

is very fine and without lumps. Boil a quart or three pints of cream,

according to the quantity of pith, with such spices as suit your taste:

beat a quarter of a pound of almonds and put to the cream. When it is

cold, rub it through a hair sieve; then put the pith to it, with the

yolks of eight or nine eggs, some sack, and the marrow of four bones

shred small; some sweetmeats if you like, and sugar to your taste: if

marrow cannot be procured suet will do. The best spices to put into the

cream are nutmeg, mace, and cinnamon; but very little of the last.

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