Marrow Pudding

Ingredients

• Grate a large loaf of baker's bread
• a pint of rich milk
• four eggs
• three-quarters of a pound of beef's marrow
• four tablespoonfuls of lemon juice
• one teaspoonful of mace
• one teaspoonful of extract of nectarine
• one tablespoonful of rose water
• two cups of raisins
• one of blanched almonds

Method

1. 1

   Pour boiling milk on the bread crumbs; when cold, add eggs and marrow, lemon juice with mace, extract of nectarine, and rose water.

2. 2

   Boil three hours or bake with more marrow.

As published

This recipe was extracted from The housekeeper's companion (1883), page 138. The excerpt below is the record exactly as published.

Marrow Pudding. — Grate a large loaf of baker's bread and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs and three-quarters of a pound of beef's marrow sliced thin, four tablespoonfuls of lemon juice, in which one teaspoonful (level) of mace has been soaked and stirred, one teaspoonful of extract of nectarine, and one table- spoonful of rose water. Add two cups of raisins and one of blanched almonds, if you wish; boil three hours; or omit the fruit and use a pound of marrow instead of three-quarters, and bake it. Steamed Graham Bread. — One ctpful of milk, three- quarters of a cupful of molasses, one cupful of water, two cupfuls of graham flour, three teaspoonfuls of baking powder, one half teaspoonful of soda dissolved in a little hot water, a liule salt; steam three hours. Nice hot for a dessert with Vir- ginia molasses sauce. Carrot Pudding. — One pound of grated carrots, three- quarters of a pound of chopped suet; one-half pound of raisins and currants, four tablespoonfuls of sugar, eight tablespoon- fuls of flour, spices to suit the taste; boil four hours and bake twenty minutes. This is the recipe, but we question whether we would bake it the twenty minutes if it were nice without. Whortleberry Pudding. — One 'quart of flour, one heap- ing tablespoonful of baking powder, a little salt, and mix with cold water, having the dough softer than for soda biscuit; roll out the paste and pour upon it one quart of whortleberries, then cover the berries by securely lapping the paste as for dumplings. The water must be boiling, the pot ample and 202 HOUSEHOLD. well filled with the boiling water. Dip the pudding cloth in hot water, then flour it well; tie the pudding very closely in the cloth and let it boil steadily one hour. Cakes, — Spice Cakes. — Two pounds of sifted flour, three- quarters of a pound of sugar, three-quarters of a pound of but- ter, one tablespoonful of ground spices, one teaspoonful of salt, and two tablespoonf uls of yeast; mix it to a nice dough with warm milk, cover it, and set in a warm place for three hours; then roll it thin; cut it in small cakes, and bake ten or twelve minutes in a quick oven. These may be fried as doughnuts. Wine Cakes, — Mix eight ounces of flour with half a pound of finely powdered sugar, beat four ounces of butter with two tablespoonf uls of wine; then make the flour and sugar into a paste with it, and four eggs, beaten light; add caraway seeds, and roll the paste as thin as paper; cut the cakes with the top of a tumbler, brush the tops over with the beaten white of an egg, grate sugar over, and bake ten or twelve minutes in a quick oven; take them from the tins when cold. Soft Gingerbread {Molasses). — Take half a pint of sour milk, half a pint of molasses, one teacupful of butter, or salted lard, or beef fat, one large teaspoonful of saleratus, dissolved in a little hot water, two well beaten eggs, half a nutmeg, grated, a teaspoonful of ground cinnamon, and a large spoon- ful of ground ginger; mix in sifted wheat flour until it is a thick batter which you can stir easily with a spoon; beat it welt together for some time, then pour it in an inch deep in square tin pans, buttered; bake half an hour in a quick oven; to ascertain whether it is done, try as directed in intro- ductory remarks. Soft Gingerbread (without eggs). — Make as directed for soft gingerbread, omitting the eggs, and using two teaspoonfuls of saleratus instead of one; dissolve it in a teacupful of warm water. Molasses Cup Cakes.— Two cups of molasses, one cupful butter, one cupful of milk, one teaspoonful of powdered saleratus dissolved in a little hot water, one teaspoonful of lemon extract, half a nutmeg, grated, and two well beaten eggs; stir in, by degrees, enough flour to make it^s stiff" as you can stir easily Household. 26^ with a spoon, beat it well until it is very light, rub a two-quart tin basin over with a bit of butter, line it with white paper, and put the cake in it; bake forty minutes in a quick oven; try if it is done, by running a broom splint in it at the thickest part; if it comes out clean it is done. This is a delicious cake. Common Cup Cake. — One teacupful of butter, two of sugar, four of flour, four well beaten eggs, one cupful of sour milk, one teaspoonful of sale

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