Ponding d la Moelle (Baked Marrow Pudding)

Ingredients

• 6 oz. beef-marrow
• 6 oz. bread-crumbs
• 4 oz. sugar
• 3 eggs
• 2 oz. candied peel ( lemon and orange)
• £ gill brandy
• f gill sherry
• 2 oz. crystallised cherries

Method

1. 1

   Chop the marrow very finely, put into a basin and mix with the bread-crumbs.

2. 2

   Separate the yolks of eggs from the whites, cream the yolks with the sugar, adding one at a time.

3. 3

   Shred the peel very finely, cut up the cherries into small pieces; add this to the yolks and sugar, stir in the marrow and crumbs and mix in the brandy and sherry.

4. 4

   Beat up the whites of eggs to a stiff froth and mingle carefully with the mixture.

5. 5

   Fill up a well-buttered cylindrical-shaped cake-mould with this, stand on a baking-sheet, and bake in a moderately heated oven for about one hour.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 431. The excerpt below is the record exactly as published.

Ponding d la Moelle {Baked Marrow Pudding). — 6 oz. beef-marrow, 6 oz. bread-crumbs, 4 oz. sugar, 3 eggs, 2 oz. candied peel ( lemon and orange), £ gill brandy, f gill sherry, 2 oz. crystallised cherries

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