To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish brims with Puff past

Preparation info

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take the marrow of four marrow bones, two pinemolets or French bread, half a pound of raisins of the Sun, ready boil’d and cold, cinamon a quarter of an ounce finely beaten, two grated nutmegs, sugar a quarter of a pound, dates a quarter of a pound, sack half a pint, rose-water a quarter of a pint, ten eggs, two grains of ambergreese, and two of musk dissolved: now have a fine clean deep large dish, then have a slice of French bread, and lay a lay of sliced bread in the dish, and stew it with cinamon, nutmeg, and sugar mingled together, and also sprinkle the slices of bread with sack and rose-water, & then some raisins of the sun, and some sliced dates and good big peices of marrow; and thus make two or three lays of the aforesaid ingredients, with four ounces of musk, ambergreece, and most marrow on the top, then take two quarts of cream, and strain it with half a quarter of fine sugar, and a little salt, (about a spoonful) and twelve eggs, six of the whites taken away: then set the dish into the oven, temperate, and not too hot, and bake it very fair and white, and fill it at two several times, and being baked, scrape fine sugar on it, and serve it hot.