gluten-freenut-free
Marrowstrips for Soup
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
- % lb. beef marrow
- 2 rolls
- % lb. butter, (scant)
- 1 pinch of salt
- 1 pinch of white pepper
Method
The rolls are cut into equal strips and baked light brown in the butter.
They are then placed on a platter.
Soak the marrow in water, cut into layers and place on the hot bread.
Sprinkle with salt and pepper and place the pan or platter into a hot oven.
Leave it in the oven until the marrow is transparent and serve with the bouillon.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 2. The excerpt below is the record exactly as published.
MARROWSTRIPS FOR SOUP. Quantity for 6 Persons. % lb. beef marrow, 2 rolls 1 pinch of salt % lb. butter, (scant) 1 pinch of white pepper
Cook this with the app: pantry check, scaling, and the assistant.