Marrow Toast
From Kirmess cook book, 1907
Serves 1
Best served immediately.
Presented as published in 1907. 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 Kirmess cook book (1907), page 55. The excerpt below is the record exactly as published.
two marrow bones, and cover each end of bones with a paste of flour dough to be re- moved when bones are cooked. Boil briskly for three- quarters of an hour, then scrape out marrow. Mix with little butter
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