Vegetable-Marrow Soup

Ingredients

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

Method

1. 1

   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.

2. 2

   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.

3. 3

   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.