Marrow Dumplings for Soup
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
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.
arrow Dumplings, for Soup.— Gut out the crumb of a light roll, and soak it for a minute in cold milk. Pour off the milk, and add two ounces of flour, 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
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