White Puddings
Dear Aunt Daisy, A missionary friend in Bulawayo has written asking for a recipe for White Pudding. When on furlough in New Zealand, he tasted these puddings (they don’t seem to have meat in them), and now he is anxious to get a recipe.-"Bootle-ite." These white puddings are a traditional Enf@lish article of food. My own recipe was given to me in London by Mrs. Webb, of the BBC staff, and she had picked it up in Flintshire, Instead of sausage-skins, the old custom was to use sheep’s intestines, thoroughly cleaned and scalded. One pound of fresh beef suet, minced small, 134Ibs. of oatmeal, 1 dessertspoon salt, 1% teaspoon of white pepper, 1 onion, and sausage skins. Well wash the sausage skins and cut in sausage lengths. Mix all the ingredients together, and fill the skins about half full with the mixture. Be careful not to overfill, or they will burst. Prick them well with a darning needle, tie the ends securely, plunge into boiling water, and boil for an hour. These puddings, if kept in bran or oatmeal, will keep good for months. To prepare for eating, cook in boiling water for 10 minutes, or toast in front of the fire, ot bake in the oven. --
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410613.2.64.3.1
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New Zealand Listener, Volume 4, Issue 103, 13 June 1941, Page 46
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209White Puddings New Zealand Listener, Volume 4, Issue 103, 13 June 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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