Vegetable Marrow
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 106. The excerpt below is the record exactly as published.
Vegetable Marrow. Cut it neatly in four pieces, peel it, cut out the middle, removing all the pips. Put it into boiling water with a teaspoonful of salt, and boil about twenty minutes. Put it in a dish, drain off the water. Prepare a slice of toast, dip it in the water, and place it under the marrow. Strain white sauce over it
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