Marrow Toasts
From English and French cookery, 1890
Presented as published in 1890. 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
1387Calories
16 gProtein
7 gCarbs
145 gFat
Full nutrition (34 nutrients)
Calories1387 kcal
Protein16 g
Carbohydrates6.9 g
Fiber0.3 g
Sugars2.5 g
Total Fat145 g
Saturated Fat65 g
Monounsaturated Fat41 g
Polyunsaturated Fat3.1 g
Omega-31 g
Cholesterol236 mg
Sodium74 mg
Potassium427 mg
Calcium31 mg
Iron1.8 mg
Magnesium22 mg
Phosphorus162 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 82. The excerpt below is the record exactly as published.
pepper and the least bit of cayenne on them ; put in the oven just long enough to get thoroughly hot, and serve immediately. Marrow. — Take h pound of beef marrow, parboil it for 1 minute in salted water. Have ready some slices of slightly - buttered toast sprinkled with pepper, salt, dry mustard, and a few drops of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.