Marrow Tart
From Cassell's dictionary of cookery, 1892
Serves 1
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
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 Tart. — MLx well together with a little water, three marrow-bones, winter savoiy, thyme, sweet marjoram, the yolks of three eggs, four ounces of currants, and some grated nutmeg. Enclose these ingredients in a layer of puff paste
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