Marrow Fritters
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 15. The excerpt below is the record exactly as published.
MARROW FRITTERS^ Soak the marrow of two bones in water for two hours, and then parboil or poach in water until cooked. Cut slices about one-half an inch thick from the thick part of the marrow. When cold cover the slices with a Sauce Bordelaise and let them cool again. Then roll in bread crumbs
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