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Marrow Balls
From Cookery for every household, 1914
Serves 1
Serve in soup.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
273Calories
10 gProtein
25 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein10 g
Carbohydrates25 g
Fiber6 g
Sugars2 g
Total Fat15 g
Saturated Fat8.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium205 mg
Potassium191 mg
Calcium106 mg
Iron2.5 mg
Magnesium59 mg
Phosphorus182 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C0.8 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate61 mcg
Choline152 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 499. The excerpt below is the record exactly as published.
Marrow Balls 3 table-sps. breadcrumbs 1 table-sp. chopped marrow. 1 small egg. Pepper. Salt. A pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.