Marrow Bones with Toast
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
2490Calories
74 gProtein
526 gCarbs
10 gFat
Full nutrition (19 nutrients)
Calories2490 kcal
Protein74 g
Carbohydrates526 g
Total Fat10 g
Sodium14 mg
Potassium925 mg
Calcium129 mg
Iron38 mg
Magnesium182 mg
Phosphorus735 mg
Zinc4.9 mg
Copper1.1 mg
Manganese5.2 mg
Vitamin B60.4 mg
Thiamin (B1)6.4 mg
Riboflavin (B2)3 mg
Niacin (B3)46 mg
Folate1089 mcg
Water67 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 71. The excerpt below is the record exactly as published.
MARROW BONES WITH TOAST. Saw the bones in halves, trim neatly and cover them with a stiff paste made with 1^ lbs. flour and some water. Tie the bones up in a cloth and put them into a saucepan in plenty of boiling water and a little salt
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