To Make Marow Pudens [Marrow Pudding]
Item
Title
To Make Marow Pudens [Marrow Pudding]
Date
1694/1795
Description
Describes a recipe for a boiled "marrow pudens," or marrow pudding, using bone marrow, dried fruits, rosewater, and spices.
Transcript
To Make Marow Pudens [Marrow Pudding]
[inserted top left corner: fo 8] [left margin: 28] Take Marow out of the bones of Biefe & breake it in to pices as small beanes & shift it in to 2 or 3 waters to take a way the blood, take a quarter of of a pinte of Creame and 2 eges, Mix them to gether, then take Suger Sinemen & Nutmeg, Corans & Dates and a litele Rose water Grated bread, put them in [Sc]ins and boyle them—
[inserted top left corner: fo 8] [left margin: 28] Take Marow out of the bones of Biefe & breake it in to pices as small beanes & shift it in to 2 or 3 waters to take a way the blood, take a quarter of of a pinte of Creame and 2 eges, Mix them to gether, then take Suger Sinemen & Nutmeg, Corans & Dates and a litele Rose water Grated bread, put them in [Sc]ins and boyle them—
Subject
currents See all items with this value
rosewater See all items with this value
Contributor
Ochsner, Elizabeth
Landry, Elena
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.
Identifier
29