Baked Ob Boiled Marrow Pudding
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1-1/2 pint of milk
- 6 oz. of marrow
- 1/4 lb. of raisins
- 2 oz. of each
- 4 eggs
Method
- 1307.
- INGREDIENTS.--1/2 pint of bread crumbs, 1-1/2 pint of milk, 6 oz.
- of marrow, 4 eggs, 1/4 lb.
- of raisins or currants, or 2 oz.
- of each;
- sugar and grated nutmeg to taste.
- Mode.--Make the milk boiling, pour it hot on to the bread crumbs, and let these remain covered for about 1/2 hour;
- shred the marrow, beat up the eggs, and mix these with the bread crumbs;
- add the remaining ingredients, beat the mixture well, and either put it into a buttered mould and boil it for 2-1/2 hours, or put it into a pie-dish edged with puff-paste, and bake for rather more than 3/4 hour.
- Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin.
- Time.--2-1/2 hours to boil, 3/4 hour to bake.
- Average cost, 1s.
- 2d.