Marrow Pudding Recipe

Boil two quarts of cream with a little mace and nutmeg; beat very light

ten eggs, leaving out half the whites; put the cream scalding to the

eggs, and beat it well. Butter lightly the dish you bake it in; then

slice some French roll, and lay a layer at the bottom; put on it lumps

of marrow; then sprinkle on some currants and fine chopped raisins, then

another layer of thin sliced bread, then marrow again, with the currants

and raisins as before. When the dish is thus filled, pour over the whole

the cream and eggs, which must be sweetened a little. An oven that will

bake a custard will be hot enough for this pudding. Strew on the marrow

a little powdered cinnamon.

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