| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
New, Imports |
1 |
Servings |
INGREDIENTS
| 8 |
lb |
Vegetable marrow; cubed |
| 4 |
lb |
Sugar |
| 1/2 |
lb |
Preserved ginger |
| 3 |
|
Lemons; juice and rind |
| 1 |
c |
Water; if necessary |
INSTRUCTIONS
Cut 8 pounds of marrow in cubes. Add 4 pounds of sugar, 1/2 pound preserved
ginger and 3 lemons - juice and rind. Let stand overnight. Add 1 cup of
water if necessary and boil until clear.
There were no directions with this recipe but the usual storage method
would apply. Ladle into hot, sterile 8-ounce (half-pint) jars and seal.
Process for about 10 minutes in a boiling water bath.
Source : Women of Unifarm Cookbook
Formatted for MasterCook by Hallie du Preez
Notes : My mother used to make this when I was a kid and I loved it.
Everybody went through a spell of growing "marrows" for a while and, like
zucchinis I guess, there was an overabundance.
Recipe by: Women of Unifarm Cookbook Posted to KitMailbox Digest by Buddy
or Hallie <buddy@connect.ab.ca> on Sep 02, 1997
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