Vegetable Marrow a la Firenza
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 45. The excerpt below is the record exactly as published.
Vegetable Marrow k la Firenza Slice a couple of vegetable marrows as thinly as a cucumber, dry and fry them in very hot butter with pepper, salt and pabrika. Shake over a little grated Parmesan cheese
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