Skip to main content
Main

Vegetable Marrow

Boiled vegetable marrow sliced or cubed, seasoned with coarse sea salt, served as a side dish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Vegetable Marrow

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Peel the vegetable marrow and cut it into slices or cubes.

  2. Place the pieces in a pot of water and add a pinch of coarse sea salt.

  3. Bring the water to a boil and cook until the marrow is tender, about 10-15 minutes.

  4. Drain and serve as a side dish or with meat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Vegetable marrow
Forms the entire dish, softening into a tender, mild-flavoured vegetable when boiled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes