More On English Puddings.

These 'sausages' browning on a seventeenth century gridiron, are in fact two different sweet puddings from the reigns of James I and his son Charles I. The large ring on the left is a Rice Pudding, made from a recipe in Gervase Markham's The English Huswife (London: 1615). The three smaller ones on the right are Lord Conway's Ambergris Puddings from The Queen's Closet Newly Opened (London: 1655). Both recipes are given below.


More info here: http://www.historicfood.com/English%20Puddings.htm

As you can see from the following English skin pudding was not always a sweet meal. Me thinks perhaps the top one here could be good for trail food.
1848.


SKIN PUDDINGS.
After cleaning your skins well, and turning them out, which you do by inserting the meat at the one end, it gradually turns as you fill, so the wrong side must be out when you begin; take of oatmeal what quantity you want; add about half as much suet, plenty of pepper and salt, and a little weak soup of any kind; tie them at short distances; then boil for two hours; they will keep any length of time, if hung up and kept dry; cut and heat them as you want them, either in the Dutch oven, or hy boiling them.


SKIN PUDDINGS WITH CURRANTS.
Clean your skins well, as above; grate a quantity of bread, mix it with about half as much suet, currants, spice, and sugar, the grate of a lemon, and a little nutmeg, a glass of sweet wine, and water; then fill the skins as in the last receipt, and ready in the same way, first boiling, and then heating up as you require them: the skins should be pricked with a large needle, to prevent them bursting. Some people add apples.

A Skin Pudding Reciept.

White Puddings In Skins

(1764) English Housewifery Exemplified, by Elizabeth Moxon
A book necessary for Mistresses of Families, higher and lower Women ervants, and confined to Things USEFUL, SUBSTANTIAL and SPLENDID, and calculated for the Preservation of HEALTH, and upon the Measures of Frugality, being the Result of thirty Years Practice and xperience.
By Elizabeth Moxon.







Author's Note: A skin is animal gut. Skin pudding was made like sausage.


Take half a pound of rice, simmer it in milk while it be soft, when it is ready put it into a cullinder to drain; take a penny loaf, cut off the crust, then cut it in thin slices, scald it in a little milk, but do not make it over wet; take six eggs and beat them very well, a pound of currants well cleaned, a pound of beef-suet shred fine, two or three spoonfuls of rose-water, half a pound of powder sugar, a little salt, a quarter of an ounce of mace, a large nutmeg grated, and a small stick of cinnamon; beat them together, mix them very well, and put them into the skins; if you find it be too thick put to it a little cream; you may boil them near half an hour, it will make them keep the better.