Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Vegetable-Marrow Soup

Name: Vegetable-Marrow Soup
Yield: 4 servings
Ingredients: One pound of vegetable-marrow; one quart of mushrooms; quarter of a pound of bread

From Vegetarian cookery, 1891

Serves 4

Onions (prepared as the marrows) may be sometimes used instead of mushrooms.

A modern interpretation · AI-generated from the original record

Ingredients

One pound of vegetable-marrow
one quart of mushrooms
quarter of a pound of bread

Method

Pare the marrows, and cut them into slices about a quarter of an inch thick, taking out all the seeds and pulp; wipe dry, and dredge them with flour; fry them in butter till of a nice brown; stew the stems and parings of the mushrooms in a pint of water one hour, adding a little salt; drain the water from them and set it on the fire in a pan with two quarts of boiling water; put in the marrows, the bread (without crust), and the mushrooms (the latter chopped rather small); season with pepper and salt, and let the whole boil together an hour and a half.
If the soup be too thin, mix a teaspoonful of flour, with a little butter; stir it well in, and after it has boiled a few minutes, add a tablespoonful of vinegar.
If not a good colour, add a little of the “browning.”

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 38. The excerpt below is the record exactly as published.

Vegetable-Mareow Soup, One pound of vegetable-marrow, one quart of mushrooms, and quarter of a pound of bread

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