Vegetable Marrow Preserve

Ingredients

• a pound of marrow
• half a pound of sifted loaf sugar
• the rind of a lemon
• the juice of a lemon
• half an ounce of grated ginger

Method

1. 1

   Peel and seed the marrows, cut into small pieces.

2. 2

   Mix with sugar, lemon rind, and juice, and let stand overnight.

3. 3

   Boil the juice, then add the vegetable and boil for an hour and a half until thick and transparent.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2177. The excerpt below is the record exactly as published.

y pound of marrow. Boil the sugar and water to a clear syrup. Put in the marrow, and let it simmer gently for an hour and a half. Be careful that it does not bum. Strip the thick white skin from the lemons, slice them, take away the pips, mix these slices with the mar- malade, and let all boil together for a quarter of an hour. Turn the marmalade into jars, and cover these in the usual way. An excellent imitation of preserved ginger may be made with vegetable marrow {see Ginger, Preserved, Imitation of). Vegetable Marrow Preserve.— Peel the marrows, remove all the seeds, cut the mar- rows in pieces the size of large plums, boil them with their weight in sugar till the pieces become transparent. No water whatever is required. Then flavour with ginger and lemon, or ginger or lemon, according to taste. Vegetable Marrow, Preserved.— Peel the marrows, take away the seeds, and cut the vegetable into small pieces. To every potmd of marrow add half a pound of sifted loaf sugar, the rind and juice of a lemon, and half an ounce of grated ginger

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