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Marrow Pie

Name: Marrow Pie
Yield: 6 servings
Ingredients: as much bread as will fill a large breakfast-cup quite full; nearly a quart of boiling sweet milk; half a pound of marrow or suet; four large or six small eggs; two ounces of raisins

From The thorough good cook, 1895

Serves 6

Presented as published in 1895. 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

426Calories

6 gProtein

13 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories426 kcal

Protein6 g

Carbohydrates13 g

Fiber0.7 g

Sugars6.8 g

Total Fat39 g

Saturated Fat21 g

Monounsaturated Fat13 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol150 mg

Sodium100 mg

Potassium134 mg

Calcium46 mg

Iron1.2 mg

Magnesium10 mg

Phosphorus92 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C0.2 mg

Vitamin A53 mcg

Vitamin E0.9 mg

Vitamin K1.8 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate17 mcg

Choline101 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 198. The excerpt below is the record exactly as published.

Marrow Fie. Grate as much bread as will fill a large breakfast-cup cpiite full. Put it into a jug and pour nearly a quart of boiling sweet milk or thin cream over it, and let it SAvell and soak Avhile you shred half a pound of marrow or suet, and beat up four lars^e or six small esrsfs. Have two ounces of raisins

Cook this with the app: pantry check, scaling, and the assistant.