Vegetable Marrow

Name: Vegetable Marrow
Ingredients: two or three vegetable marrows; a tablespoonful of flour; a small chopped shallot or onion; two small halved tomatoes; an equal quantity of mushrooms peeled and chopped; two tablespoonfuls of stock or gravy

From Paper-bag 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

Nutrition per serving

115Calories

7 gProtein

22 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories115 kcal

Protein6.6 g

Carbohydrates22 g

Fiber4.2 g

Sugars9 g

Total Fat1.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.3 g

Cholesterol0.9 mg

Sodium204 mg

Potassium870 mg

Calcium36 mg

Iron1.7 mg

Magnesium38 mg

Phosphorus144 mg

Zinc1.2 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C37 mg

Vitamin A101 mcg

Vitamin E1.3 mg

Vitamin K19 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.7 mg

Folate67 mcg

Choline32 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 21. The excerpt below is the record exactly as published.

Vegetable Marrow. — Peel and halve lengthways two or three vegetable marrows, remove the seeds, blanch for three minutes and drain well. Chop up some cold meat or poultry left from a previous meal, season to taste, add a small chopped shallot or onion, a tablespoonful of flour, a little Worcester sauce, two small halved tomatoes, and an equal quantity of mushrooms peeled and chopped. Blend with two tablespoon fuls of stock or grav

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