Marrow Pudding
A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).
A historical recipe
The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.
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 Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). 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
- a quart of new milk cinnamon
- a pound of beef marrow finely chopped
- a pound of naples biscuits
- eight eggs
Method
- BOIL with a quart of new milk cinnamon and lemon peel, and strain it to half a pound of beef marrow finely chopped, a few currants washed and picked, some slices of citron and orange peel candied, a little grated nutmeg, brandy, syrup of cloves, a table spoonful of each, and half a pound of naples biscuits.
- When the mixture is cold add eight eggs beat up, omitting five of the whites, and bake it in a dish with puff paste round it.