Marrow Dumplings
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
584Calories
31 gProtein
74 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein31 g
Carbohydrates74 g
Fiber1.4 g
Sugars3.8 g
Total Fat17 g
Saturated Fat5.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol558 mg
Sodium500 mg
Potassium354 mg
Calcium221 mg
Iron7.8 mg
Magnesium49 mg
Phosphorus426 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.8 mg
Folate161 mcg
Choline441 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 5. The excerpt below is the record exactly as published.
MARROW DUMPLINGS. Grate the crust of a roll, soak the balance, squeeze dry, add two ounces of flour, three eggs, salt, pepper and six ounces of marrow chopped fine
Cook this with the app: pantry check, scaling, and the assistant.