Vegetable Marrow
From Recipes for high-class cookery, 1912
Any good sauce as Hollandaise, maitre d’hotel, cheese, etc., may be substituted.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 19. The excerpt below is the record exactly as published.
VEGETABLE MARROW. 1 medium marrow. | Boiling water. Salt, To coat. — J pint melted butter. Wipe and peel the marrow thinly ; cut in four from end to end, remove the seeds, and cut in neat pieces. Place in the boiling salted water, and boil gently till tender. Drain, dish on toast, and coat with the melted butter. N.B. — Any good sauce as Hollandaise, maitre d’hotel, cheese, etc., may be sub- stituted. CREME DE LEGUMES. 1 gill vegetable pure'e". 3 eggs. 1 gill milk. Sauce. 1^ oz. butter. 1 oz. flour. 8 gills milk. ^ gill cream. Cayenne and salt.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.