Vegetable Marrow, Spring Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer is about half an hour.
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 2178. The excerpt below is the record exactly as published.
Vegetable Marrow, Spring Soup of. — Pare the marrows, remove the seeds, and cut them into small pieces; weigh, and put them into a saucepan with a piece of butter about the size of an egg, and stew gently imtil the marrow is reduced to a pulp. Add boiling stock, a little at a time, in the proportion of a pint of stock to a pound of marrow, weighed before cooking. Add salt, a small lump of sugar, and cayenne, and serve with toasted sijipets. Time, about half an hour to simmer the marrows. Probable cost, 4d. per pint. Vegetable Marrow, Stuffed. — Peel thinly two moderate-sized marrows
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.