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Vegetable Marrow, Boiled

Boiled vegetable marrow served with white sauce and optional toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Vegetable Marrow, Boiled

Ingredients

Directions

Prepare

  1. Pare and quarter the marrow, remove the seeds, and cut into pieces about 2 inches long and 1 inch thick.

Cook and serve

  1. Put the pieces into a pan of boiling salted water and boil until tender.

  2. Drain the marrow and place it in a dish.

  3. Pour white sauce over the marrow and serve.

  4. Serve with toast if desired.

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 main body of the dish and becomes soft and tender when boiled.
White sauce
Adds moisture and a creamy, savoury coating over the cooked 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.

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