Vegetable Marrow, Boiled
From Sea Cookery, 1911
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 65. The excerpt below is the record exactly as published.
VEGETABLE MARROW, BOILED. Pare and quarter the marrow, remove the seeds, and cut the quarters into pieces about two inches long and one inch thick. Put them into a pan containing boiling salted water
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