Vegetable Marrow Soup
From Buckmaster's cookery, 1887
Take care to remove all the seeds.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 46. The excerpt below is the record exactly as published.
VEGETABLE MARROW SOUP. TO MAKE TWO QUARTS. Ingredients. 5 Vegetable Marrows. Stock. 1. Take five young vegetable marrows, about six inches in length, the green variety is best. 2. Pare and remove the seeds. 3. Cut into small pieces of an equal size. 4. Boil in about four pints of stock.
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