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Vegetable Marrows, Marinaded and Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Time to stew is about twenty minutes.
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
Nutrition per serving
5Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.4 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.7 g
Omega-30.5 g
Cholesterol0 mg
Sodium0.6 mg
Potassium0.6 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2179. The excerpt below is the record exactly as published.
Vegetable Marrows Marinaded and Stewed. — Take three good-sized mar- rows; pare, seed, and quarter them, sprinkle pepper and salt over tliem, and pour upon them a quarter of a pint of vinegar and two table-spoonfuls of lucca oU.
Cook this with the app: pantry check, scaling, and the assistant.