1877 - Buckeye Cookery

Grandma Thompson's White Pudding

DDV CULINARY

Weigh equal quantities of best beef suet and sifted flour,
shave down suet and rub into fine particles with the hands,
removing all tough and stringy parts,
mix well with the flour,
season very highly with pepper,
salt to taste,
stuff loosely in beef-skins (entrails cleansed like pork-skins for sausage),
half a yard or less in length, secure the ends,
prick every two or three inches with a darning-needle,
place to boil in a kettle of cold water hung on the crane;
boil three hours,
place on table until cold,
after which hang up in a cool place to dry;
tie up in a clean cotton bag, and put away where it will be both dry and cool.
When wanted for use, cut off the quantity needed,
boil in hot water until heated through,
take out and place before the fire to dry off and "crisp."
The above was considered an "extra dish" at all the "flax scutchings,"
"quilting frolics," and "log rollings" of a hundred years ago.

The same by measure is as follows:
One pint best beef suet to two pints flour;
mix thoroughly,
season very highly with pepper and salt,
sew up little sacks of cotton cloth half a yard long and three inches wide,
fill nearly full,
put to boil in hot water,
boil from four to six hours;
when done, take out, drain, let cool, hang in a dry, cool place,
and when wanted for table, cut off as much as needed,
put on hot water, boil until cooked through,
take out, peel off cloth, put in a pie-pan,
set in oven to dry and brown.

Mrs. E. T. Carson, Mt. Pleasant Farm.