~ Informative articles on the history of gardening and garden restoration ~

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.


Common Black Puddings


Before your hog is killed provide yourself with a quantity of oatmeal grits, proportioned to the number of puddings you intend to make; and, having boiled your grits for half an hour, put them into a clean pan or tub.

When the hog is killed, save a quantity of the blood, which you must keep stirring till it is quite cold that it may not congeal, then pour the blood to the grits, and stir them together till they are well mixed.

Season with salt, cloves, mace and nutmeg, of the three last an equal quantity. Dry it, beat it well, and mix in.

Take a little winter savoury, sweet marjoram and thyme, penny-royal stripped of the stalks and chopped very fine; just enough to season them, and to give them a flavour, but no more.

The next day, take a leaf of the hog and cut it into dice, scrape and wash the guts very clean, then tie one end, and begin to fill them.

Mix in the fat as you fill them, be sure to put in a good deal of fat, fill the skin three parts full, tie the other end, and make the puddings what length you please.

Prick them with a pin, and put them into a kettle of boiling water. Boil them very softly an hour; then take them out, and lay them on clean straw to dry.


[A caution from the Garden History Crew: penny-royal has been known to cause miscarriage and it might be best not to toss this one in.]



The Farmer's Wife
or, the Complete Country Housewife

London, c. 1780



Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

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