Vegetable Marrows
From Home cookery, 1898
Be careful not to overboil.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 43. The excerpt below is the record exactly as published.
Vegetable Marrows. Pare, take out the seeds, and cut in as large pieces as the size of the saucepan will allow. If very young- they need not be pared. Put into fast-boiling salted water, and boil (covered) till tender, fifteen minutes or longer according to age. Be careful not to overboil them. Drain well, and serve on toast. Pour over it melted butter sauce
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