Marrow Pudding

Ingredients

• One pound beef marrow
• one pint cream
• one penny roll
• four eggs
• one wine-glassful of brandy
• three ounces sugar
• sixth part of a grated nutmeg

Method

1. 1

   Grate the stale roll and pour boiling cream over it.

2. 2

   Add marrow, sugar, and nutmeg.

3. 3

   Beat eggs and mix in, then add brandy.

4. 4

   Grease a mould, pour in the mixture, and boil for 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 107. The excerpt below is the record exactly as published.

MARROW PUDDING. 159 Snowden Pudding.— One breakfast-cupful of suet, one breakfast- cupful of bread crumbs, one breakfast-cupful of sugar, two eggs, one wine-glassful of sherry, one lemon. When all skin and any discoloured part has been removed from the suet, chop it very finely. Measure one breakfast- cupful after it has been chopped, throw it into a bowl, also the sugar. Rub through a wire sieve the bread crumbs, add the other ingredients, and mix all well together. Wipe now well in a clean towel the lemon, and grate the thin yellow rind into the bowl ; cut the lemon in two pieces, and squeeze all of the juice into the bowl also. Whip in a small bowl the eggs, and when very light moisten the mixture in the larger bowl with them. When well blended pour over the sherry. Grease well a mould, and garnish the bottom and sides with raisins or dried cherries,, pour in the pudding mix- ture, tie over the mould a double pudding-cloth, or cover it with the tin cover, place the mould in a large pan of boiling water, and boil for five hours. When the pudding is turned out, pour round it a white sauce. (See page 181.) Marrow Pudding. — One pound beef marrow, one pint cream, one penny roll, four eggs, one wine-glassful of brandy, three ounces sugar, sixth part of a grated nutmeg

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