{"id":7945,"slug":"marrow-dumplings","title":"MARROW DUMPLINGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One tablespoon marrow","A pinch of salt","Little nutmeg","Yolk of one egg","Some finely chopped parsley","Enough matzoth meal"],"ingredients_norm":["marrow","salt","little nutmeg","egg yolk","parsley","enough matzo meal"],"steps":["One tablespoon marrow creamed.","Add a pinch of salt, little nutmeg and the yolk of one egg-mixed in gradually; some finely chopped parsley and then enough matzoth meal to hold.","Wet the hands and roll the mixture into small balls.","Add to the boiling soup, and boil fifteen minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w110:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"abbf6734bd8e3fd958bb967e2c70a4d401a10b4af3025f00b46fe1ca492cc280","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/marrow-dumplings"}