Marrow Bones
From Manual for army cooks, 1896
Ensure bones are covered with water while boiling.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 39. The excerpt below is the record exactly as published.
MARROW BONES. Have the bones neatly sawed into convenient sizes and cover the ends with a small piece of common crust made with flour and water
Cook this with the app: pantry check, scaling, and the assistant.