Vegetable Marrow, Fried
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 66. The excerpt below is the record exactly as published.
VEGETABLE MARROW, FRIED. Boil the marrow until soft but firm. Allow to go cold, cut it into slices half an inch thick, dip the slices into egg and breadcrumbs
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