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To Boil Marrow Bones
From Modern cookery, in all its branches, 1884
Serves 4
Can be partially boiled and stored for later use.
Presented as published in 1884. 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
75Calories
1 gProtein
0 gCarbs
8 gFat
Full nutrition (29 nutrients)
Calories75 kcal
Protein0.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8 g
Saturated Fat3.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol13 mg
Sodium4 mg
Potassium18 mg
Calcium1.4 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 200. The excerpt below is the record exactly as published.
TO BOIL MARROW BONES. Let the large ends of the bones be sawed by the butcher, so that when they are dished they may stand upright ; and if it can be done conveniently, let them be placed in the same manner in the vessel in which they are boiled. Put a bit of paste, made with flour and water, over the ends where the marrow is visible, and tie a cloth tightly over them; take the paste off’ before the bones are sent to table, and serve them, placed upright in a napkin, with slices of dry toasted bread apart. When not wanted for immediate use, they may be partially boiled, and set into a cool place, where they will remain good for many days Large marrow bones, 2 hours
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