To Make Marow Pudens [Marrow Pudding]

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 value bone marrow; See all items with this value cream; See all items with this value eggs; See all items with this value sugar; See all items with this value cinnamon; See all items with this value berries; See all items with this value nutmeg; See all items with this value dates (fruits); See all items with this value water; See all items with this value boiling (cooking); See all items with this value food; 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

Media: http://wizwah.gmu.edu/oberle/files/original/3ff2763ba6ce322d5f92d1ce6e05f476.jpg