Marrow-Puddings

Name: Marrow-Puddings
Ingredients: the pith of Beeves; a good spoonful of Almonds; six yolks of Eggs; four spoonfuls of Cream; a little Amber-greece; as much Sugar, as will sweeten them; a little Salt; the Marrow of two good bones

From The closet of Sir Kenelm Digby Knight opened, 1910

Ensure the mixture is thick.

Presented as published in 1910. 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

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 101. The excerpt below is the record exactly as published.

MARROW-PUDDINGS Take the pith of Beeves ; a good spoonful of Al- monds very small beaten with Rose-water : beat the pith, when the skin is taken off very well with a spoon ; then mingle it with the Almonds, and put in it six yolks of Eggs well beaten, and four spoonfuls of Cream boiled and cold, it must be very thick; put in a little Amber-greece, and as much Sugar, as will sweeten them; a little Salt, and the Marrow of two good bones

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