Vegetable Marrow Soup (second method)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for seven or eight persons.
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.
five or six small vegetable mar- rows, peeled and cut into eight pieces, in a quart of good rich veal stock ; put them into the boiling stock, and simmer gently three- quarters of an hour. Then beat the pulp through a sieve, and return it with an addi- tional pint of stock, to be made hot together. Season with pepper and salt, and just before serving the soup, stir in a breakfast-cupful of cream
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