Vegetable Marrow Preserve

Ingredients

• The marrow should be quite ripe
• to every 1 lb. of marrow, allow 1 lb. of Demerara sugar
• for each 1 lb.
• also 2 oz. of stick ginger
• rind and juice of ½ a lemon

Method

1. 1

   Rub the marrow with a damp towel, skin it thickly, and remove the heart.

2. 2

   Boil the heart, seeds, and skins in water for ½ an hour and strain.

3. 3

   Cut the marrow into pieces, weigh it, and add sugar, lemon juice, and rind.

4. 4

   Bring to boil and add fruit and ginger.

5. 5

   Boil for 45 minutes, stirring almost constantly.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 69. The excerpt below is the record exactly as published.

VEGETABLE MARROW PRESERVE. The marrow should be quite ripe, and allow to stand for a few days. Rub it carefully with a damp towel. Skin it rather thickly, and remove the heart. Put heart, seeds and skins on in the jelly pan, covered with water. Boil ^ an hour and strain. Cut the marrow into pieces about 2 inches by i. Weigh this, and to every i lb. of marrow, allow I lb. of Demerara sugar, and rind and juice of J a lemon. Put the sugar in the pan, adding for each r lb. r teacupful of seed and skin liquid. Bring to the boil and add fruit, lemon juice, and rind, also 2 oz. of stick ginger

Cook this with the app: pantry check, scaling, and the assistant.