Marrows

Ingredients

• about forty small marrows
• half a pint of salt
• every quart of vinegar
• half an ounce of mace
• one of whole black pepper
• one of mustard seed
• a quarter of a large horseradish sliced

Method

1. 1

   Soak marrows in salt water for twenty hours, dry, and pack in jars.

2. 2

   Heat vinegar with spices, pour over marrows, let cool, tie down, and store in a cool place.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 48. The excerpt below is the record exactly as published.

Marrows. — Put into a large vessel about forty small marrows with half a pint of salt, just cover with boil- ing water, let them stand for about twenty hours, take them out, wipe them dry, and lay them in large stone jars ; then heat some vinegar, and just before it reaches boiling point add to every quart of vinegar half an ounce of mace, one of whole black pepper and of mustard seed respectively, and a quarter of a large horseradish sliced

Cook this with the app: pantry check, scaling, and the assistant.