Custard Marrow
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 30 minutes. Allow one for each person.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 454. The excerpt below is the record exactly as published.
Custard Marrow.— The custard man-ow is a species of ^-egetable marrow, short and round, considered by many superior to ordinary marrows for delicacy of "flavour. It may bo boiled in the usual way or prepared as follows : Cut the man-ow into slices about an inch in thickness, and score them on one side about half through. Cut a slice of fat bacon into dice, and put it into a stewpan Avith a dessert- spoonful of finely chopped mushrooms, the same of minced parsley, a small onion cut into small pieces, and a little pepper and salt. Fry these for a few minutes. Tui-n them on a hot dish. Lay on them the sliced marrow, the scored sides downwards, and pour over them a little olive-oil
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.