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Marrow Pudding
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
707Calories
15 gProtein
59 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein15 g
Carbohydrates59 g
Fiber3.5 g
Sugars27 g
Total Fat46 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol284 mg
Sodium397 mg
Potassium452 mg
Calcium134 mg
Iron3.8 mg
Magnesium39 mg
Phosphorus235 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0.9 mg
Vitamin A107 mcg
Vitamin E1 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3 mg
Folate76 mcg
Choline225 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 194. The excerpt below is the record exactly as published.
MARROW PUDDING. Rub stale bread through a wire sieve to make one-half pint of fine crumbs. Pour upon these one and one-half pints of boiling milk, soak a while, then add whilst still hot one-quarter of a pound of clarified fat, one-quarter of a pound of raisins, sugar and nutmeg to taste. Beat the mixture till the fat is melted, stir in four eggs
Cook this with the app: pantry check, scaling, and the assistant.