vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Marrow Soup (first method)
From Cassell's dictionary of cookery, 1892
Serves 4
The stock can be made from bone or from the liquor of boiled mutton, veal, or poultry.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2177. The excerpt below is the record exactly as published.
a slice of fresh butter in a stewpan, and put in the marrow with a Httle pepper, salt, and grated nutmeg, and a large lump of sugar. Shake it over the fire for a few minutes, and moisten with as much stock or water as will cover it. Let it stew gently until tender, and rub it through a fine hair sieve. Put with it as much boiling stock as will make it of the consistency of thick gruel. Add a cupful of boiling cream or milk
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