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White Puddings, Sweet

Shred finely half a pound of fresh pork kidney fat, put it into a bowl, and mix with it a pinch of salt, four ounces of flour, four ounces of powdered white sugar, four ounces of currants, cleaned and picked, two ounces of ground rice, a table-spoonful of candied lemon-peel, and the same quantity of candied orange-peel, both chopped small, an ounce of sweet and four bitter almonds blanched and chopped, and a little grated nutmeg. Mix the dry ingredients thoroughly, moisten with a quarter of a pint of new milk, and bind the mixture together with two well-whisked eggs. Beat the pudding with a wooden spoon for twenty minutes, put it into well-cleaned skins, and be careful to leave room for the mixture to swell. Tie the ends securely, put the puddings into boiling water, and boil gently until done enough. Before serving them remove the skins. If liked, the puddings may be put aside and kept for a while before being used. They must then be hung separately in a cool situation, and boiled for a short time, to heat them, before serving. Time to boil the puddings, about two hours and a half; when boiled the second time, a quarter of an hour will be sufficient. Probable cost, 1s. 3d.