Vegetable Marrow Preserve
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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 Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 49. The excerpt below is the record exactly as published.
VEGETABLE MARROW PRESERVE Ingredients : A large Vegetable Marrow Preserving Sugar Ginger Lemons. 1. Peel and cut the marrow, first into strips and then into chunks about half an inch in size ; remove the pulp and seeds. 2. Weigh the fruit and to every pound of fruit allow one pound of sugar, 3. Leave the marrow and sugar in a large basin over night. 4. To every five pounds of marrow allow two ounces of bruised ginger and three lemons
Cook this with the app: pantry check, scaling, and the assistant.