Vegetable Marrow Soup

Name: Vegetable Marrow Soup
Ingredients: 2 lbs. vegetable marrow; 1 large onion (sliced and scalded); 1 oz. butter; 2 oz. flour; 1 teaspoonful sugar; 1 pint milk; 1A pints boiling water; Salt and pepper to taste

From Cookery book and general axioms for plain cookery, 1890

Pumpkin or carrots may be used instead of the marrow, but the carrots would require longer cooking before the thickening is added.

Presented as published in 1890. 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

Nutrition per serving

1101Calories

35 gProtein

198 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1101 kcal

Protein35 g

Carbohydrates198 g

Fiber10 g

Sugars35 g

Total Fat43 g

Saturated Fat9.7 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol125 mg

Sodium1806 mg

Potassium1224 mg

Calcium1103 mg

Iron51 mg

Magnesium131 mg

Phosphorus702 mg

Zinc3.4 mg

Copper0.2 mg

Manganese1 mg

Vitamin D4.7 mcg

Vitamin C11 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.9 mg

Niacin (B3)16 mg

Folate311 mcg

Choline114 mg

Caffeine0 mg

Water1150 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 39. The excerpt below is the record exactly as published.

VEGETABLE MARROW SOIJP. Ingredients : — 2 lbs. vegetable marrow. 1 large onion (sliced and scalded) 1 oz. butter. 2 oz. flour. 1 teaspoonful sugar. 1 pint milk. 1A pints boiling water. Salt and pepper to taste

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