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Marrow Pudding
From Cookery for every household, 1914
Serves 4
Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. Probable cost, 9d.
Presented as published in 1914. 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
269Calories
5 gProtein
16 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein5.4 g
Carbohydrates16 g
Fiber0 g
Sugars15 g
Total Fat21 g
Saturated Fat9 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol123 mg
Sodium47 mg
Potassium108 mg
Calcium29 mg
Iron0.8 mg
Magnesium7.5 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C13 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline75 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 666. The excerpt below is the record exactly as published.
Marrow Pudding 1 tea-cupful bread- crumbs. 1 pt. milk. 4 oz. beef marrow. 2 eggs. 2 oz. sugar. A pinch of nutmeg. A pinch of cinnamon. 1 oz. currants. 1 oz. stoned raisins. A little pastry
Cook this with the app: pantry check, scaling, and the assistant.