Marrow Pudding (Jewish)

Ingredients

• J lb. of marrow
• i lb. of bread
• ^ lb. of brown sugar
• ^ lb. of ground almonds
• 2d. orange flower wafer
• Puff paste

Method

1. 1

   Chop the marrow very finely and put it into a basin with the bread which has been soaked in water.

2. 2

   Add the sugar and ground almonds, and orange flower water.

3. 3

   Mix all well together and put into a dish lined with puff paste, made with clarified marrow.

4. 4

   Bake for 1 hour in a moderate oven.

5. 5

   Serve very hot.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 38. The excerpt below is the record exactly as published.

MARROW PUDDING (Jewish). J lb. of marrow, i lb. of bread. ^ lb. of brown sugar. ^ lb. of ground almonds. 2d. orange flower wafer... Puff paste

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