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Vegetable Marrow

A boiled vegetable marrow served with toast and white sauce.

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

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the marrow

  1. Cut the vegetable marrow into four pieces and peel it.

  2. Remove the seeds from the middle.

Cook and serve

  1. Boil the marrow in salted water for about 20 minutes.

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

  3. Dip the toast in the boiling water and place it under the marrow.

  4. Strain white sauce over the marrow and serve.

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 turns tender and soft when boiled.
Toast
Soaks up cooking water and gives a soft base under the marrow.
White sauce
Adds moisture and a creamy, mild richness over the marrow.

The step that matters

Boiling the marrow for about 20 minutes. Boiling too long makes the marrow waterlogged and mushy, so it loses its shape. Checking for tenderness at the lower end of the time keeps the pieces intact.

“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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