Recipes > Soup > Vegetable-Marrow Soup

Vegetable-Marrow Soup


  • 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


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.

Seasonable in summer.

Sufficient for 8 persons.


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The Book of Household Management (1861).

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