Pudding a la Moelle

Name: Pudding a la Moelle
Ingredients: four ounces of dried biscuits; a glass of milk; the yolks of four; whites of two eggs; two ounces of powdered sugar; the marrow of a beef bone minced; a glass of brandy; one of liqueur; a spoonful of potato flour

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 72. The excerpt below is the record exactly as published.

Pudding" a la Moelle. Break four ounces of dried biscuits into a glass of milk, mix with this the yolks of four ADDENDUM. 221 and whites of two eggs. Add two ounces of powdered sugar^ tlie marrow of a beef bone minced, a glass of brandy, one of liqueur, and a spoonful of potato flour

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