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Boiled Vegetable Marrow

Boiled vegetable marrow served on toast with butter.

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

Ingredients

Directions

Prepare

  1. Bring a saucepan of water to a boil and add salt.

Cook and serve

  1. Peel the marrow and add it to the boiling water; cook until tender.

  2. Remove the marrow with a slotted spoon, halve it, and quarter if large.

  3. Serve on toast with melted butter or a small 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
Its flesh softens into a tender, mild base that carries the butter and toast.
Butter
Adds fat and richness, melting over the hot marrow for a smooth, savoury finish.

“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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