| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
New, Imports |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Vegetable marrow |
| 8 |
c |
Sugar |
| 1/4 |
c |
Preserved ginger |
| 2 |
|
Lemons |
|
|
Water |
INSTRUCTIONS
Wash, dry and peel marrow, cut into slices one inch thick. Remove seeds and
cut into 1/4 inch blocks. Put into bowl with sugar, grated rinds, lemon
juice and ginger cut into small pieces. Put skins of marrow and seeds into
pan, cover with water and boil for 1/2 hour, strain. Allow 1/2 cup of this
liquid to each 2 cups of marrow. Put into bowl, cover and let stand for 24
hours. Place contents into preserving pan and boil, stirring constantly,
cook until marrow is transparent and will set in 45 minutes to one hour.
Pour into jars.
Source : Canadian Lutheran Ladies Family Favourites Cookbook
Formatted for MasterCook and submitted to Kitmailbox by Hallie du Preez.
Recipe by: Canadian Lutheran Ladies Family Favourites Cookbook Posted to
KitMailbox Digest by Buddy or Hallie <buddy@connect.ab.ca> on Sep 02, 1997
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