Marrow Bones
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Best served hot.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 28. The excerpt below is the record exactly as published.
the marrow bones cut in lengths of two or three inches, wash and wipe the bones, cover- ing the ends with a stiflf dough of flour and water. Fasten the bones in a piece of cloth, put in a sauce-pan with enough boiling water to cover them and boil for an hour; then remove both cloth and dough. They may be served simply as they are, with pieces of buttered toast
Cook this with the app: pantry check, scaling, and the assistant.