vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Marrow Patties
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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
136Calories
4 gProtein
20 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein3.6 g
Carbohydrates20 g
Fiber7.1 g
Sugars0.7 g
Total Fat6.5 g
Saturated Fat3.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol15 mg
Sodium321 mg
Potassium347 mg
Calcium120 mg
Iron2.7 mg
Magnesium44 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 116. The excerpt below is the record exactly as published.
Marrow Patties, — Get the butcher to break the marrow- 174 BEEF bone so that the fresh marrow can be got out in pieces the size of a walnut. Put the marrow into a stewpan with a pinch of salt, cover it with cold water. Then boil it for a minute or two, and pass it through a hair sieve. Have ready six patty pans lined with puff paste. Mince finely one tablespoonful of mixed parsley, thyme, and chives (all previously blanched), take a tablespoonful of cream and beat it and the herbs well together with a few drops of lemon-juice, and a dust of salt and pepper
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