VEGETABLE-MARROW SOUP

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 60 min
Yield
8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (2)
  1. Pare and slice the marrows, and put them in the stock boiling.
  2. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning.
Original Text
VEGETABLE-MARROW SOUP. 158. INGREDIENTS.—4 young vegetable marrows, or more, if very small, 1/2 pint of cream, salt and white pepper to taste, 2 quarts of white stock, No. 107. Mode.—Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning. Time.—1 hour. Average cost, 1s. 2d. per quart. Seasonable in summer. Sufficient for 8 persons. [Illustration: VEGETABLE MARROW.] THE VEGETABLE MARROW.—This is a variety of the gourd family, brought from Persia by an East-India ship, and only recently introduced to Britain. It is already cultivated to a considerable extent, and, by many, is highly esteemed when fried with butter. It is, however, dressed in different ways, either by stewing or boiling, and, besides, made into pies. VEGETABLE SOUP.
Notes
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