To make a Marrow-Pudding

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Quart of Cream, and three Naples Biskets, a Nutmeg grated, the Yolks of ten Eggs, the Whites of five well beat, and Sugar to your Taste; mix all well together, and put a little Bit of Butter in the Bottom of your Sauce-pan, then put in your Stuff, and set it over the Fire, and stir it till it is pretty thick, then pour it into your Pan, with a Quarter of a Pound of Currants, that have been plumped in hot Water, stir it together, and let it Hand all Night. The next Day put some fine Paste and lay at the Bottom of your Dish, and round the Edges; when the Oven is ready, pour in your Stuff, and lay long Pieces of Marrow on the Top. Half an Hour will bake it. You may use the Stuff when cold.