Calves Feet Pudding
From the treasured pages of Cookbook
Unknown Author
Calves Feet Pudding
"Take 2 feet Thred fine, grate a penny loafe 2 biskets take half a pound beef Suett half a pound Currens, a little Cloves Mace, nuttmegg, Rofe watter, Salt, & Sugar, 5 eggs, work it well w'th your hands, put it in a Cloath to Boyle, the Samie, butterr, Salt, & Sugar —"
Note on the Original Text
The recipe uses abbreviation and idiosyncratic spelling typical of the early 1700s. Words like 'Thred' mean 'shred', 'biskets' refer to simple sweet biscuits, and punctuation is sporadic. Directions are sparse, assuming the cook’s practical knowledge. Quantities are often vague, referencing familiar kitchen or market items like 'a penny loafe'. Instructions are compact, prioritizing brevity and workflow over precise measurement. Understanding the context (ingredients, everyday tools, and general kitchen literacy of the period) is essential for successful recreation!
Title
Cookbook (1706)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1706
Publisher
Unknown
Background
Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe comes from an English manuscript dating to around 1706, a time when puddings were more likely to be savory or meat-based than their modern sweet and spongey relatives. Calves’ feet were valued for their gelatinous texture, believed to be nourishing and even restorative, making such puddings rather special fare. Rich puddings like this were often considered festive or winter dishes, especially before the days of refrigeration, making the most out of whole animals and using suet for richness. Rosewater and spices indicate continental influences and affluence, as these ingredients were still somewhat luxurious at the time.
In early 18th-century English kitchens, such a pudding would be made using a mortar and pestle to grind spices, knives for chopping suet, and a grater for bread. The pudding mixture would be shaped and tied up in a linen or muslin cloth (the 'Cloath'), then boiled in a large cauldron or pot over an open hearth. The hands were the chief tool for blending everything well before shaping.
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 calves’ feet (about 2–3 lb; substitute with gelatin-rich beef shin or gelatin + shredded beef for modern cooks)
- 5 oz white bread, grated
- 2 plain sweet tea biscuits or rusks (1 oz), crumbled
- 8 oz beef suet, finely chopped (or vegetable suet/unsalted butter if unavailable)
- 8 oz dried currants (substitute with small raisins if needed)
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground mace
- 1/4 nutmeg, grated (or 1/4 teaspoon ground nutmeg)
- 2 teaspoons rosewater
- 1/2 teaspoon fine salt
- 1 3/4 oz granulated sugar
- 5 large eggs
- Butter, extra sugar, and a pinch of salt for serving
Instructions
- Begin by thoroughly cleaning and boiling 2 calves’ feet (about 2–3 lb), removing bones and shredding any meat and gelatin left.
- Grate about 5 oz of fresh white bread and crumble 2 small plain biscuits (about 1 oz).
- Chop 8 oz of beef suet finely.
- Mix together the bread, biscuits, suet, 8 oz of currants, a pinch each of ground cloves and mace, a quarter of a grated nutmeg, 2 teaspoons rosewater, a pinch of salt, and 1 3/4 oz of sugar.
- Add 5 large eggs and the shredded calves’ feet.
- Work the mixture with your hands until well combinned.
- Place in a pudding cloth (or muslin), tie securely, and boil for 2–3 hours.
- Serve with melted butter, a pinch of salt, and sugar sprinlked on top.
Estimated Calories
530 per serving
Cooking Estimates
It usually takes about 30 minutes to prepare all the ingredients, then you boil the pudding for 2 to 3 hours. The recipe makes about 8 servings, and each serving has an estimated 530 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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