Marrow Pudding

Ingredients

• a pint of cream
• the crumbs of a penny loaf
• cut 1/2 lb. of beef marrow very thin
• beat 4 eggs well
• a glass of brandy
• sugar to taste
• nutmeg to taste
• cut 2 ozs. of citron very thin

Method

1. 1

   Pour boiling cream on the crumbs, add thinly cut beef marrow, beaten eggs, brandy, sugar, and nutmeg.

2. 2

   Mix well.

3. 3

   Boil or bake for 40-50 minutes.

4. 4

   Stick citron on top when serving.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 317. The excerpt below is the record exactly as published.

MARROW PUDDING.— Pour a pint of cream boiling hot on the crumbs of a penny loaf, or French roll; cut iB>. of beef marrow very thin; beat 4 eggs wells add a glass of brandy, with sugar and nut- meg to taste, and mix all well together. It may be either boiled or baked, 40 or 50 min- utes ; cut 2 ozs. of citron very thin

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