Vegetable Marrow Au Gratin
From Soyer's standard cookery, 1912
Serves 2
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 96. The excerpt below is the record exactly as published.
Vegetable Marrow Au Gratin. Take the remains of a vegetable marrow which has been boiled, cut it into rather thin slices and lay in a shallow fire- proof dish, add a little butter or dripping, and season well; cover with raspings and a little grated cheese
Cook this with the app: pantry check, scaling, and the assistant.