dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Marrow Bones
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve upright with a proper marrow spoon.
Presented as published in 1898. 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
75Calories
1 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein0.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8 g
Saturated Fat3.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol13 mg
Sodium4.5 mg
Potassium18 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 155. The excerpt below is the record exactly as published.
Marrow Bones. — If the Marrow Bones are very long they must be sawn in half. Cover the end of each bone with a stiff paste of flour and water, using plenty of flour. This paste is to prevent the Marrow from escaping from the bone whilst being cooked. Tie a cloth over each bone, and put the bones in a roomy saucepan filled with boiling salted water
Cook this with the app: pantry check, scaling, and the assistant.