Vegetable Marrow au Parmesan
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Vegetable Marrow au Parmesan. Peel and cut in half a vegetable marrow; take out the seeds and soft part, and cut it into neat oval- shaped fillets about three inches long and two inches wide. Put them into a small stewpan with a piece of butter and stew till tender ; add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.