Marrow Pudding
From The invalid's own book (1853).
Source and licence
From The invalid's own book (1853), printed page 79, digitised by the Internet Archive: https://archive.org/details/63830620R.nlm.nih.gov
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- a pint of new milk boiled
- a pound of beef marrow chopped fine
- a pound of sponge cake
- a glass of wine
- two eggs
Method
- Take a pint of new milk boiled with cinnamon and lemon-peel, and a small pinch of salt, quarter of a pound of beef marrow chopped fine, some slices of citron and orange-peel, grated nutmeg, and half a pound of sponge cake, a little sugar, a glass of wine or brandy and two eggs.
- Bake it ;
- or put the ingredients into a dish without the eggs, and fill it up with some of the plain custard named in this book, and then bake it.