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Vegetable Marrow

Breaded vegetable marrow slices fried after coating with egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Vegetable Marrow

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the marrow

  1. Peel the vegetable marrow.

  2. Boil the peeled marrow in salted water.

  3. Cut the boiled marrow in half.

  4. Remove the seeds and fibers from the halves.

  5. Slice the marrow.

  6. If slices are large, cut them into smaller pieces.

  7. Pour melted butter over the slices.

Bread and fry

  1. Dip the pieces in egg.

  2. Coat the pieces with breadcrumbs.

  3. Fry the breaded pieces.

Alternative

  1. Alternatively, mash the marrow like turnips.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vegetable marrow
Forms the main body of the dish, becoming tender when boiled.
Egg
Acts as a binder so the breadcrumbs stick to the marrow pieces.
Bread crumbs
Form a crisp, golden coating when fried.
Melted butter
Adds richness and helps the coating brown during frying.

The step that matters

Fry the breaded pieces. Coating must be fully set and dry before frying, or it can separate or absorb excess oil. Moderate heat lets the marrow cook through while the crumbs brown evenly.

“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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