Marrow Pudding

Ingredients

• half the marrow of a beef bone
• a quarter of a pound of stale diet bread cake
• a pint of milk
• three eggs
• a few currants
• some candied orange and lemon peel
• about a quarter of a nutmeg
• half the peel of a lemon
• sugar sufficient to sweeten it

Method

1. 1

   Chop marrow and mix with stale cake.

2. 2

   Boil milk and pour over the mixture to soak.

3. 3

   Whisk eggs and mix with the soaked cake, adding currants, candied peel, nutmeg, lemon peel, and sugar.

4. 4

   Bake in a dish with marrow pieces on top.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 26. The excerpt below is the record exactly as published.

MARROW PUDDING. Chop half the marrow of a beef bone, take out the largest of the pieces, and then chop up the rest very small. Put it into a basin, and mix it into a quarter of a pound of stale diet bread cake, or, if you have it, savoy cake; boil a pint of milk, pour it upon the cake, and set it by to soak. Break three eggs into a basin, and whisk them to a froth. By this time the cake will be soaked; beat it quite smooth, give the eggs another slight whisk, and pour them into the cake; add a few currants, some candied orange and lemon peel cut in pieces, about a quarter of a nutmeg, half the peel of a lemon grated, and sugar sufficient to sweeten it

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