Marrow Dumplings

Ingredients

• One heaping tablespoon soup fat or marrow creamed
• pinch of salt
• little nutmeg
• the yolks of one or two eggs
• some finely chopped parsley
• enough cracker crumbs to hold

Method

1. 1

   Cream the soup fat or marrow, add salt, nutmeg, and yolks of eggs gradually.

2. 2

   Mix in parsley and enough cracker crumbs to hold.

3. 3

   Roll into small balls and add to boiling soup, cooking for fifteen minutes.

As published

This recipe was extracted from Council cook book (1908), page 7. The excerpt below is the record exactly as published.

Marrow Dumplings. One heaping tablespoon soup fat or marrow creamed. Add pinch of salt, little nutmeg and the yolks of one or two eggs mixed in gradually; some finely chopped parsley and then enough cracker crumbs to hold

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