Marrow Dumplings for Soups

Name: Marrow Dumplings for Soups
Ingredients: a breakfast roll; two ounces of flour; half a pound of beef-marrow; the yolks of five eggs

From The universal cookery book, 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

2008Calories

56 gProtein

59 gCarbs

171 gFat

Full nutrition (34 nutrients)

Calories2008 kcal

Protein56 g

Carbohydrates59 g

Fiber0.5 g

Sugars2.3 g

Total Fat171 g

Saturated Fat73 g

Monounsaturated Fat50 g

Polyunsaturated Fat8.4 g

Omega-31.2 g

Cholesterol1167 mg

Sodium545 mg

Potassium781 mg

Calcium220 mg

Iron10 mg

Magnesium68 mg

Phosphorus741 mg

Zinc6.4 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D5.7 mcg

Vitamin C0.1 mg

Vitamin A400 mcg

Vitamin E2.7 mg

Vitamin K3.4 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)7.7 mg

Folate233 mcg

Choline739 mg

Caffeine0 mg

Water269 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 7. The excerpt below is the record exactly as published.

Marrow Dumplings for Soups. Grate the crust of a breakfast roll, and break the remainder into crumbs ; soak these in cold milk ; drain, and add two ounces of flour ; chop up half a pound of beef-marrow freed from skin and sinews ; beat up the yolks of five eggs

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