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Marrow Balls
From How we cook in Tennessee .., 1906
Serves 1
Serve with soup.
Presented as published in 1906. 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
309Calories
14 gProtein
44 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein14 g
Carbohydrates44 g
Fiber2.7 g
Sugars3.9 g
Total Fat7.9 g
Saturated Fat2.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol186 mg
Sodium510 mg
Potassium187 mg
Calcium138 mg
Iron3.8 mg
Magnesium32 mg
Phosphorus198 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate88 mcg
Choline156 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 7. The excerpt below is the record exactly as published.
Marrow Balls. — (To Serve with Soup.) — Take marrow from bone (half cup) and work in water until like butter, salt, one or two eggs, parsley cut fine, bread crumbs to stiffen to dough, roll in balls, dip in flour
Cook this with the app: pantry check, scaling, and the assistant.