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Fried Vegetable Marrow

Fried vegetable marrows, boiled until tender, coated in egg and breadcrumbs, fried in hot lard, served with salt and pepper.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Fried Vegetable Marrow

4 persons

Ingredients

Directions

Prepare

  1. Peel the vegetable marrows.

  2. Boil the marrows in salted water until tender (about ½ hour).

  3. Drain the marrows and cut them into quarters, removing the seeds.

Coat

  1. Brush the marrows with beaten egg.

  2. Sprinkle the marrows with bread crumbs.

Fry and serve

  1. Heat hot lard in a pan.

  2. Fry the marrows in the lard until they are a nice brown color.

  3. Sprinkle the fried marrows with a little salt and pepper.

  4. Serve.

Nutrition, whole recipe (rough)

126Calories
0 gProtein
14 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Vegetable1 tbsp (14g)120
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Vegetable marrows
Form the main body of the dish, softening when boiled and browning when fried.
Eggs (in the method)
Act as a binder so the bread crumbs stick to the marrow pieces.
Bread crumbs (in the method)
Form a crisp coating that browns in the hot lard.
Lard (in the method)
Conducts heat for frying and encourages browning and a crisp surface.

The step that matters

Frying the coated marrows. The lard must be hot before the marrows go in. Hot fat sears the crumb coating quickly, so it browns and crisps instead of soaking up grease and falling apart.

“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.

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