Cassell's dictionary of cookery

Pare and seed any quantity of moderatesized vegetable marrows, and cut them into thin slices. Weigh them, and allow a pound of loaf sugar, the rind of half a small lemon chopped small, and a cupful of water to every pound of marrow. Boil the sugar and water to a clear syrup. Put in the marrow, and let it simmer gently for an hour and a half. Be careful that it does not bum. Strip the thick white skin from the lemons, slice them, take away the pips, mix these slices with the marmalade, and let all boil together for a quarter of an hour. Turn the marmalade into jars, and cover these in the usual way. An excellent imitation of preserved ginger may be made with vegetable marrow {see Ginger, Preserved, Imitation of). Vegetable Marrow Preserve.— Peel the marrows, remove all the seeds, cut the marrows in pieces the size of large plums, boil them with their weight in sugar till the pieces become transparent. No water whatever is required. Then flavour with ginger and lemon, or ginger or lemon, according to taste. Vegetable Marrow, Preserved.— Peel the marrows, take away the seeds, and cut the vegetable into small pieces. To every potmd of marrow add half a pound of sifted loaf sugar, the rind and juice of a lemon, and half an ounce of grated ginger. Put the whole into a basin, and let it stand all night ; next day pour the juice into a pan, and let it boil ; then add the vegetable. Boil all together for an hour and a half, or until it becomes thick and transparent. If put into a mould it wiU not affect the acid, and the -preserve will look very nice when turned out for use. Most vegetables may be prepared in the same way. Vegetable Marrow Sauce, for Poixltry. — Pare and skin the marrows, and boU till tender; then rub them through a sieve. Season the pulp with salt and cayenne, and thicken either with stock or with cream. Serve the sauce very hot. Vegetable Marrow Soup.— Pare and cut in quarters a large vegetable marrow, and remove from it the seeds. Dissolve a slice of fresh butter in a stewpan, and put in the marrow with a Httle pepper, salt, and grated nutmeg, and a large lump of sugar. Shake it over the fire for a few minutes, and moisten with as much stock or water as will cover it. Let it stew gently until tender, and rub it through a fine hair sieve. Put with it as much boiling stock as will make it of the consistency of thick gruel. Add a cupful of boiling cream or milk, and season with pepper and salt. Stir over the fire till quite hot, and serve with fried sippets. The stock may be made from bone ; or the liquor in which mutton, veal, or poultry has been boiled may be used. Vegetable Marrow Soup (another way). — Boil five or six small vegetable marrows, peeled and cut into eight pieces, in a quart of good rich veal stock ; put them into the boiling stock, and simmer gently threequarters of an hour. Then beat the pulp through a sieve, and return it with an additional pint of stock, to be made hot together. Season with pepper and salt, and just before serving the soup, stir in a breakfast-cupful of cream, which should be first made quite hot. Time, one hour. Sufficient for seven or eight persons.