Vegetable Marrow Soup (third method)

Ingredients

• two pounds of vegetable marrow
• three ounces of salt butter
• two tea-spoonfuls of sugar
• the same of salt
• a little pepper
• half a pint of water
• three pints of new milk, or two pints of milk and one of cream, or three pints of stock

Method

1. 1

   Stew diced marrow with butter, sugar, salt, and pepper until soft.

2. 2

   Stir in flour, then add milk or stock.

3. 3

   Boil for ten minutes and serve with fried toast cut into small squares.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2178. The excerpt below is the record exactly as published.

two pounds of vegetable marrow peeled and cut into dice about an inch square ; put it into a pan with three ounces of salt butter or fat, two tea-spoonfuls of sugar, the same of salt, a little pepper, and half a pint of water. Stew gently until it is quite soft. When in a jiulp stir in well two table-spoonfuls of flour ; then add three pints of new milk, or two pints of milk and one of cream, or three pints of stock

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