Vegetable Marrow Soup

Ingredients

• One vegetable marrow
• One ounce of flour
• One quart of white stock
• Pepper, salt, nutmeg, and sugar
• One ounce and a half of butter
• A gill of cream

Method

1. 1

   Peel a moderate sized marrow, remove the seeds, cut it into pieces, and boil it in a quart of white stock; when quite tender pass all through a fine hair sieve.

2. 2

   Melt the butter in a saucepan, stir in the flour and gradually add the pulp and liquor; stir carefully until boiling, season with pepper, salt, a little grated nutmeg, and a small lump of sugar, and lastly add a gill of boiling cream, or a raw egg beaten up in a gill of good milk.

3. 3

   Fried croutons to be handed with it.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 6. The excerpt below is the record exactly as published.

VEGETABLE MARROW SOUP Ingredients One vegetable marrow. One ounce of flour. One quart of white stock. Pepper, salt, nutmeg, and sugar. One ounce and a half of butter. A gill of cream

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