To make a Marrow Pudding

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 050

Originalrezept:

Take the Marrow of three or four Bones, and slice it in thin Slices; then take a Penny Loaf, cut off the Crust, and slice it as thin as you can; and Stone Half a Pound of Raisins of the Sun; then lay a Sheet of thin Paste at the Bottom of a Dish; then lay a Row of Marrow, of Bread, and of Raisins, till the Dish is full; then have a Quart of Cream ready boiled; beat five Eggs with it, and put to it a Nutmeg grated, and Half a Pound of Sugar. Pour in your Cream and Eggs just as it is going into the Oven, and bake it Half an Hour. When it is drawn, scrape Sugar upon it, and serve it up.

Übersetzung:

Knochenmarkpudding

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Marrow Pudding", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 050,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-a-marrow-pudding (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.