Marrow-Bone Toast
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 41. The excerpt below is the record exactly as published.
Marrow-Bone Toast — Cover two beef shinbones, five to seven inches long, with dough and wrap in muslin ; cover wi4h hot water and boil an hour and a half. Remove cloth and dough, shake or draw out the marrow with a fork upon slices of hot toast ; season with salt, a bit of cayenne and a little chopped celery
Cook this with the app: pantry check, scaling, and the assistant.