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Marrow Balls

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Melt a tablespoonful of marrow and strain it through a cloth, or fine sieve, into a bowl;
  2. beat it till creamy, then add an egg and beat again thoroughly.
  3. Season with pepper, salt, and a little nutmeg.
  4. Add to this mixture as much soft bread as it will moisten.
  5. Roll it into small balls and poach in boiling water.
  6. Place them in the soup just before serving.