1 cup of butter (2 sticks) 2 cups of sugar

3 cups of flour 4 eggs

Beat everything together well. Bake in pans or cups. 350 oven for 20 minutes.

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Cover your dish with a puff-paste crust: let the pigeons be very nicely picked and cleaned; season them with pepper and salt into their bellies; lay them in your pie and lay between them their necks, livers, gizzards, pinions, the yolk of an egg hard boiled, and a beef steak in the middle; nearly fill your dish with water, lay on the top crust and bake it well.

From Mrs. Gardiner's Receipts from 1763.

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First, before you kill your hog get a peck of grits, boil them half an hour in water, then drain them, and put them into a clean tub or large pan; then kill your hog, and save two quarts of the blood of the hog, and keep stirring it till the blood is quite cold; then mix it with your grits, and stir them well together. Season with a large spoonful of salt, a quarter of an ounce of cloves, mace and nutmeg together, an equal quantity of each; dry it, beat it well and mix in. Take a little winter savory, a sweet marjorum, and thyme, penny-royal stripped of, the staiks, and chopped very fine, just enough to season them, and to give them a flavour, but no more. The next day take the beaf of the hog and cut into dice, scrape and wash the gut very clean, then tie one end, and make your puddings what length you please; prick them with a pin, and put them into a kettle of boiling water. Boil them very softly an hour; then take them out, and lay them on clean straw.

In Scotland they make a pudding with the blood of a goose. Chop off the head, and save the blood; stir it till it is cold, then mix it with grits, spice, salt and sweet herbs, according to their fancy, and some beef suet chopped. Take the skin off the neck, then pull out the windpipe and fat, fill the skin, tie it at both ends; so make a pie of the giblets, and lay the pudding in the middle.