Cream, yolks, sugar, spices, wine with biscuits, bone marrow and peel, "stir it on the fire till it becomes thick" then, and when it is cold put it into a dish with puff-paste, then bake it gently in a slow oven (Moxon 1764)
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
171. To make MARROW TARTS.
To a quart of cream put the yolks of twelve eggs, half a pound of sugar, some beaten mace and cinnamon, a little salt and some sack, set it on the fire with half a pound of biskets, as much marrow, a little orange-peel and lemon-peel; stir it on the fire till it becomes thick, and when it is cold put it into a dish with puff-paste, then bake it gently in a slow oven.
For other marrow dishes, see: Bone Marrow
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