Boiled Vegetable Marrow
From Buckmaster's cookery, 1887
Handle carefully to avoid breaking the marrow.
Presented as published in 1887. 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
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 105. The excerpt below is the record exactly as published.
BOILED VEGETABLE MARROW. Ingredients. Vegetable Marrow. Butter. Pepper. Salt. 1. Wash and wipe a vegetable marrow. 2. Take a small knitting-needle or fine skewer and prick the marrow. 3. Put it into boiling water with a little salt. 4. When tender remove it from the saucepan and cut it into quarters. 5. Remove all the seeds, and gently press out the water without breaking the marrow. Serve with melted butter on toast, or put in a clean stewpan an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.