Marrow Pudding

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (24)

Marrow Pudding

two quarts of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
ten eggs, leaving out half the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some French roll ↝ Rolls, french [Baked Products]
lumps of marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
some currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
fine chopped raisins ↝ Raisins [Dried fruits]
another layer of thin sliced bread ↝ Bread, vegetable [Yeast breads]
marrow again ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
the currants and raisins as before ↝ Currants, european black, raw [Fruits and Fruit Juices]
the currants and raisins as before ↝ Raisins [Dried fruits]
sweetened a little ↝ Almond milk, sweetened [Plant-based milk]
a little powdered cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Another way

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two penny loaves
a quarter of a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quarter of a pound of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
rose-water ↝ Water, tap [Tap water]
the marrow of three marrow-bones ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
the whites of five eggs ↝ Egg, white only, raw [Eggs and omelets]
two yolks ↝ Egg, yolk only, raw [Eggs and omelets]
mace shred small ↝ Spices, mace, ground [Spices and Herbs]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (18)

Marrow Pudding

Boil two quarts of cream with a little mace and nutmeg.
Beat very light ten eggs, leaving out half the whites.
Put the scalding cream to the eggs and beat it well.
Butter lightly the dish you bake it in.
Slice some French roll and lay a layer at the bottom.
Put on it lumps of marrow.
Sprinkle on some currants and fine chopped raisins.
Add another layer of thin sliced bread.
Add marrow again, with the currants and raisins as before.
When the dish is thus filled, pour over the whole the cream and eggs, which must be sweetened a little.
Strew on the marrow a little powdered cinnamon.
An oven that will bake a custard will be hot enough for this pudding.

Another way

Boil up a pint of cream, then take it off.
Slice two penny loaves thin, and put them into the cream, with a quarter of a pound of fresh butter, stirring it till melted.
Put into it a quarter of a pound of almonds beaten well and small, with rose-water, the marrow of three marrow-bones, and the whites of five eggs, and two yolks.
Season it with mace shred small, and sweeten with a quarter of a pound of sugar.
Make up your pudding.
The marrow should first be laid in water to take out the blood.

Original Text

Marrow Pudding.

Boil two quarts of cream with a little mace and nutmeg; beat very light ten eggs, leaving out half the whites; put the cream[317] scalding to the eggs, and beat it well. Butter lightly the dish you bake it in; then slice some French roll, and lay a layer at the bottom; put on it lumps of marrow; then sprinkle on some currants and fine chopped raisins, then another layer of thin sliced bread, then marrow again, with the currants and raisins as before. When the dish is thus filled, pour over the whole the cream and eggs, which must be sweetened a little. An oven that will bake a custard will be hot enough for this pudding. Strew on the marrow a little powdered cinnamon.

Another way.

Boil up a pint of cream, then take it off; slice two penny loaves thin, and put them into the cream, with a quarter of a pound of fresh butter, stirring it till melted. Then put into it a quarter of a pound of almonds beaten well and small, with rose-water, the marrow of three marrow-bones, and the whites of five eggs, and two yolks. Season it with mace shred small, and sweeten with a quarter of a pound of sugar. Make up your pudding. The marrow should first be laid in water to take out the blood.

Notes

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