Baked or Boiled Marrow Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Make the milk boiling, pour it hot on to the bread crumbs, and let these remain covered for about 1/2 hour.
  2. Shred the marrow.
  3. Beat up the eggs.
  4. Mix the shredded marrow and beaten eggs with the bread crumbs.
  5. Add the remaining ingredients (raisins/currants, sugar, nutmeg).
  6. Beat the mixture well.
Boiling Method
  1. Put the mixture into a buttered mould.
  2. Boil it for 2-1/2 hours.
Baking Method
  1. Put the mixture into a pie-dish edged with puff-paste.
  2. Bake for rather more than 3/4 hour.
Serving
  1. Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin.
Original Text
BAKED OB BOILED MARROW PUDDING. 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. Sufficient for 5 or 6 persons. Seasonable at any time.
Notes
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