Alma Pudding

Ingredients

• a pound and a half of ox marrow
• breadcrumbs
• carefully cleaned currants
• stoned raisins
• five well-whipped eggs
• two glasses of brandy
• two glasses of Madeira
• a good bit of creamed butter
• sufficient sugar to sweeten

Method

1. 1

   Chop ox marrow finely and mix with breadcrumbs, currants, raisins, candied peels, eggs, brandy, Madeira, butter, and sugar.

2. 2

   Mix well, put in small buttered cups, and bake in the oven.

3. 3

   Serve with wine sauce or Sauce Roleen.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 249. The excerpt below is the record exactly as published.

Alma Pudding. (Alma Pudding.) Chop very fine a pound and a half of ox marrow which has been well cleaned. Then mix this with some 622 SWEDEN breadcrumbs, carefully cleaned currants, stoned raisins, shred candied orange and lemon peels ; add five well- whipped eggs, two glasses of brandy, two glasses of Madeira, a good bit of creamed butter, and sufficient sugar to sweeten

Cook this with the app: pantry check, scaling, and the assistant.