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Marrow Pudding

Meats - Offal
Historic

Breadcrumbs with bone marrow, egg, fruit and spices, baked (Family Guide 1747, Moxon 1764, Mollard 1802, etc)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

134. A MARROW PUDDING.
Take a penny loaf, take off the outside, then cut one half in thin slices; take the marrow of two bones, half a pound of currans well cleaned, shred your marrow, and strinkle a little marrow and currans over the dish; if you have not marrow enough you may add to it a little beef-suet shred fine; take five eggs and beat them very well, put to them three jills of milk, grate in half a nutmeg, sweeten it to your taste, mix all together, pour it over your pudding, and save a little marrow to strinkle over the top of your pudding; when you send it to the oven lye a puff-paste around the dish edge.




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