Name: Boiled Vegetable Marrow
Ingredients: 1 large vegetable marrow; ½ cup coarse sea salt; Melted butter or salt butter, for serving

Boiled Vegetable Marrow

Ingredients

1 large vegetable marrow
½ cup coarse sea salt
Melted butter or salt butter, for serving

Directions

Bring a saucepan of salted water to a boil.
Peel the marrow and add it to the boiling water.
Boil until tender, then remove with a slotted spoon.
Halve the marrow, and quarter if very large.
Serve on toast with melted butter or a pat of salt butter.

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 bulk of the dish and turns soft and mild as it boils.
Butter: Adds richness and a silky fat that coats the warm marrow.

“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.