gluten-freenut-freesoy-freefish-freeshellfish-free
Marrow Pudding
From Recipes for the million, 1891
Serves 8
Presented as published in 1891. 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
642Calories
8 gProtein
2 gCarbs
59 gFat
Full nutrition (35 nutrients)
Calories642 kcal
Protein8.3 g
Carbohydrates2.4 g
Fiber0 g
Sugars0.1 g
Total Fat59 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.2 g
Omega-30.3 g
Cholesterol212 mg
Sodium66 mg
Potassium173 mg
Calcium56 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus123 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Alcohol9.3 g
Water88 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 138. The excerpt below is the record exactly as published.
MARROW PUDDING. — Cut one pound of beef marrow into thin slices ; beat up four eggs ; add a glass of brandy, with sugar and nut- meg to taste, and the crumbs of a penny loaf ; pour a pint of boiling cream
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