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Title: MarkklӇchensuppe 2 (Marrow-Ball Soup 2)
Categories: German Beef Soup Historical
Yield: 1 Recipe
| 125 | g | Marrow (or less) from a beef-marrow-bone |
| Grated White bread* without rind | ||
| 3 | tb | Sour cream |
| 3 | Eggs | |
| Salt | ||
| Pepper | ||
| Grated nutmeg | ||
| Beef broth |
* The quantity of grated white bread was not given in the original recipe. The quantity of bread in similar recipes is the same as that of marrow or 1/4 more, it depends on other ingredients or on taste.
Cut the marrow into very fine cubes, add the grated bread, the sour cream and the eggs. Season with salt, pepper and grated nutmeg. Stir until well mixed. Form balls of 1/2 inch diameter with wet hands.
Bring the broth to a boil, reduce temperature. Simmer the marrow balls in the broth. Cooking time: about 3 minutes.
This recipe is from "Henriette Davidis, Praktisches Kochbuch fr die gew”hnliche und feinere Kche" (practical cookbook for the common and finer kitchen), Bielefeld and Leipzig Edition of 1898.
From: Anne Caldas Date: 23 Feb 97 National Cooking Echo Ä
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