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Marrow Pudding

Meats - Offal

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)

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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