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Marrow Patties
From Cookery and housekeeping, 1882
Serves 2
Another method involves using stale French rolls.
Presented as published in 1882. 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
40Calories
1 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein0.7 g
Carbohydrates4.9 g
Fiber1.4 g
Sugars1.3 g
Total Fat2.8 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol7.5 mg
Sodium2.5 mg
Potassium76 mg
Calcium17 mg
Iron0.3 mg
Magnesium4.4 mg
Phosphorus12 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 65. The excerpt below is the record exactly as published.
Marrow Patties. Ingredients : Marrow, lemon, pepper, salt, thyme, parsley, chives, or shallot, one tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.