Boiled Vegetable Marrow
From The century cook book, 1894
Serves 4
Large vegetable marrows may be preserved throughout the winter by storing them in a dry place.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 64. The excerpt below is the record exactly as published.
Boiled Vegetable Marrow. Have ready a saucepan of boiling water, properly salted, put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice; halve, and, should they be very large, quar- ter them. Dish them on toast, and send to table with a tureen of melted butter
Cook this with the app: pantry check, scaling, and the assistant.