Vegetable Marrow Soup

Ingredients

• two pounds of vegetable marrow
• a large onion
• a teaspoonful of sugar
• two teaspoonfuls of salt
• a quarter of a teaspoonful of pepper
• two ounces of butter
• a pint and a half of water
• two tablespoonfuls of flour
• a pint more of milk

Method

1. 1

   Peel and cut the marrow into squares, put it in a saucepan with onion, sugar, salt, pepper, and butter.

2. 2

   Cover and simmer well, then add water and stew until pulpy.

3. 3

   Mix flour with milk to form a paste, stir into the soup, then add more milk.

4. 4

   Stir until boiling, then simmer for ten minutes.

5. 5

   Serve with toast.

As published

This recipe was extracted from Recipes for the million (1891), page 218. The excerpt below is the record exactly as published.

VEGETABLE MARROW SOUP.— Peel and cut into large squares two pounds of vegetable marrow, put it into a saucepan with a large onion, a teaspoonful of sugar, two teaspoonfuls of salt, a quarter of a teaspoonful of pepper, and two ounces of butter ; cover closely and simmer well ; then add a pint and a half of water, and stew slowly until the vegetables pulp. Mix two tablespoonfuls of flour

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