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Marrow Patties
From Cassell's dictionary of cookery, 1892
Serves 2
Time to prepare, five minutes.
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
Nutrition per serving
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates2.7 g
Fiber0.5 g
Sugars1.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.2 mg
Potassium56 mg
Calcium6.6 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus9.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A3.1 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.5 mcg
Choline1.9 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 903. The excerpt below is the record exactly as published.
Marrow Patties. — Prepare as for Marrow Toast. Drop into boiling water, in which a little salt is dissolved, the maiTow cut into small pieces, and boil for one minute. Drain it, and put it into a saucepan with a tea-spoonful of parsley, chopped, a tiny bit of shallot, half a tea- spoonful of lemon- juice, and pepper and salt to taste
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