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English cookbook, 1600s
Page 55
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or cold paste. To make a marrow pudding. Take an old baken white loafe and if you can let it be baken without barm and pour off the sirupe and cut ye in meat into thin sheaves and lay it into your plate in layrs and lay marrow and cannall between every layr and lay on layr above another untill your plate be full then having your marrow bones bruised and boyled in water take off the top of it and mix it with sack and pour it upon the top of your pudding and straw cannall and suggar upon the top of all and garnish the
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or cold paste. To make a marrow pudding. Take an old baken white loafe and if you can let it be baken without barm and pour off the sirupe and cut ye in meat into thin sheaves and lay it into your plate in layrs and lay marrow and cannall between every layr and lay on layr above another untill your plate be full then having your marrow bones bruised and boyled in water take off the top of it and mix it with sack and pour it upon the top of your pudding and straw cannall and suggar upon the top of all and garnish the
Szathmary Culinary Manuscripts and Cookbooks
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