Photo by: Christian Loader
LORD CONWAY'S AMBERGRIS PUDDINGS
From: W.M., The Queen's Closet Opened (London: 1655)
1 ½ lb blanched almonds
1 lb lard
1 ½ lb sugar
4 loaves of white bread (8 cups = 1 lb loaf of bread?)
½ oz amber grease
1/8 oz musk
¼ pt orange blossom water
Thoroughly wash intestines and hang out to dry. Chop the almonds. Then grind half them into powder. Mix all the almonds with the lard. Add sugar. Grate the bread over this mixture. Add ambergris. Bruise musk in a marble mortar with orange blossom water and mix well. Fill the intestines with the mixture. Tie intestines shut and prick holes in them. As this is a 17th C recipe the pudding is grilled. During the Middle Ages it would have been boiled.
This recipe was given as a great rarity to Lord Conway at a reception in his honor by an Italian. The lord in turn gave the recipe to the queen’s ladies of honor.