Marrow Dumplings
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for ten dumplings.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 902. The excerpt below is the record exactly as published.
Marrow Dumplings.— Pour over two stale French rolls as much boiling milk as will soak them well. Squeeze them dry, and beat them until they are smooth. Beat two and a MAR ( 410 MAT half ounces of marrow and butter, mixed to- gether rmtil like cream, and add these ingTedients to two well-whisked eggs
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