Ensure your Guts
very well scoured, and scraped with the back of a Knife, fill them but
not too full, then when you have tyed them fast, wash them in fair
water, and let your water boil when they go in; then boil them half an
hour, then stir them with the handle of a Ladle and take them up and lay
them upon clean straw, and prick them with a Needle, and when they are a
little cool put them into the boiling water again, and boil them till
they are enough.
Black Pudding Old Elizabethan Recipe
The above Old recipe is taken from for Black Pudding is written in totally
different way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of