To Make Marow Pudens
Item
Title
To Make Marow Pudens
Date
1694/1795
Description
Describes a recipe for a boiled "marrow pudens," or marrow pudding, using bone marrow, dried fruits, rosewater, and spices.
Transcript
[inserted left margin: [illegible]] To Make Marow Pudens
[inserted left margin: 2[8]] Take Marow out of ye [the] bones of Biefe & breake it in to pices as small beanes & shift it in to 2 or 3 waters to take a way ye [the] blood; take a qrtr of of a pinte of Creame and 2 eges, Mix ym [them] to gether, yn [then] take Suger Sinemen [inserted above: &] Nutmeg, Corans[currants] & Dates and a litele Rose water Grated bread, put ym [them] in scins[skins] and boyle ym [them] - -
[inserted left margin: 2[8]] Take Marow out of ye [the] bones of Biefe & breake it in to pices as small beanes & shift it in to 2 or 3 waters to take a way ye [the] blood; take a qrtr of of a pinte of Creame and 2 eges, Mix ym [them] to gether, yn [then] take Suger Sinemen [inserted above: &] Nutmeg, Corans[currants] & Dates and a litele Rose water Grated bread, put ym [them] in scins[skins] and boyle ym [them] - -
Subject
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