To make a Chiveridge Pudding. is a traditional Stuart recipe for a classic pudding of a date, pork fat, sugar and spice blend boiled in pig intestine and served sliced like a sausage. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Chiveridge Pudding.
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Original Recipe
To make a Chiveridge Pudding. (from Robert May's Accomplisht Cook 1660)
To make a Chiveridge Pudding.
Lay the fattest of a hog in fair water and salt to scowr them, then take the longest and fattest gut, and stuff it with nutmeg, sugar, ginger, pepper, and slic't dates, cut them and serve them to the table.
Mix together the pork fat, dates, sugar and spices in a bowl. Use this mixture to stuff the pig intestines and tie them off.
Bring a large pan of water to a boil, drop the sausage into this and cook for about 45 minutes, or until done through. Remove from the pan, slice and serve.
