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Anne Bayne booke [of recipes] circa 1700
Page 109
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(109) To make a marrow puddin Take naple biskets cut them in slisis. then take some Creame & put into it a little Cinamon & nutmig. let them boile. then take 8 Eggs well bitt with a little Creame. then take a Laire of bisket & a laire of Currans & some Candid Lemon & a little sugar, then pouer the Creame & Eggs into your bisket into a dish covered with put paist & put to it as much marrow as coums out of a bone rub it into little peises & strew it amongst it.. so bake it & when it comes out of the oven our upon it some melted butter sack & sugar
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(109) To make a marrow puddin Take naple biskets cut them in slisis. then take some Creame & put into it a little Cinamon & nutmig. let them boile. then take 8 Eggs well bitt with a little Creame. then take a Laire of bisket & a laire of Currans & some Candid Lemon & a little sugar, then pouer the Creame & Eggs into your bisket into a dish covered with put paist & put to it as much marrow as coums out of a bone rub it into little peises & strew it amongst it.. so bake it & when it comes out of the oven our upon it some melted butter sack & sugar
Szathmary Culinary Manuscripts and Cookbooks
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