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MARROW PUDDING, Baked or Boiled

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

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 Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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

Method

  1. Ingredients.—½ pint of bread-crumbs, 1½ pint of milk, 6 oz.
  2. of marrow, 4 eggs, ¼ lb.
  3. of raisins or currants, or 2 oz.
  4. of each;
  5. sugar and grated nutmeg to taste.
  6. Mode.—Make the milk boiling, pour it hot on to the bread-crumbs, and let these remain covered for about ½ hour;
  7. shred the marrow, beat up the eggs, and mix these with the bread-crumbs;
  8. add the remaining ingredients, beat the mixture well, and either put it into a buttered mould and boil it for 2½ hours, or put it into a pie-dish edged with puff-paste, and bake for rather more than ¾ hour.
  9. Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin.
  10. Time.—2½ hours to boil, ¾ hour to bake.
  11. Average cost, 1_s.
  12. 2_d.
  13. Sufficient for 5 or 6 persons.
  14. Seasonable at any time.