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Marrow Dumplings

Name: Marrow Dumplings
Yield: 8 servings
Ingredients: half a pound of marrow; the yolks of six eggs; the crumb of a small ToU toasted; a tablespoonful of chopped parsley; pepper and salt to taste; pepper and salt to taste

From Cassell's dictionary of cookery, 1892

Serves 8

Sufficient for eight persons.

Presented as published in 1892. 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

76Calories

5 gProtein

4 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories76 kcal

Protein5.4 g

Carbohydrates4.4 g

Fiber0.2 g

Sugars0.6 g

Total Fat3.9 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol140 mg

Sodium94 mg

Potassium65 mg

Calcium31 mg

Iron0.9 mg

Magnesium6.7 mg

Phosphorus82 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0.7 mg

Vitamin A62 mcg

Vitamin E0.4 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate26 mcg

Choline112 mg

Caffeine0 mg

Water31 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 903. The excerpt below is the record exactly as published.

half a pound of marrow, chopped, the yolks of six eggs, beaten to a froth, the crumb of a small ToU toasted, and cut into small dice, a table- spoonful of chopped parsley, and pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.