Vegetable Marrow au Gratin
From The "Queen" cookery books: Vegetables, 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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 72. The excerpt below is the record exactly as published.
Vegetable Marrow au gratin. — Peel and parboil a couple of medium sized marrows, quartering these lengthways, drain them carefully, and arrange them in a well-buttered dish (previously rubbed with cut shallot) ; .sprinkle them generously with grated Parmesan •cheese, fresh breadcrumbs, coralline pepper, salt, and a little grated nutmeg, put some morsels of butter
Cook this with the app: pantry check, scaling, and the assistant.