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—

Subject

See all items with this valuebone marrow

See all items with this valuecream

See all items with this valueeggs

See all items with this valuesugar

See all items with this valuecinnamon

See all items with this valueberries

See all items with this valuenutmeg

See all items with this valuedates (fruits)

See all items with this valuewater

See all items with this valueboiling (cooking)

See all items with this valuefood

currents

rosewater

bread

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