Marrow Pudding.
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.