The Family Kitchen Gardener (1856)/Vegetable Marrow
VEGETABLE MARROW.
Cucúrbita ovífera, var.—Patiron, Fr.
We have been frequently greatly amused by some of our friends kindly presenting us with seeds purporting to be the marrow of all the vegetables, or “Vegetable Marrow.” It is a species of Gourd introduced from Persia several years ago, and has been found useful for culinary purposes in every stage of its growth. When young, it is cut in slices and fried with butter; when more mature, it is cut in quarters, stewed in rich gravy, and seasoned to taste; in this way it is very agreeable, and said to be both wholesome and nutritious.
Culture.—This vegetable is characteristically situated between the Pumpkin and the Squash, consequently its habits and mode of growth are very similar to those plants. Plant the seeds in hills, about the first of May, six feet apart, and manage them as directed for the above. It has an oval fruit inside, very fleshy. In saving the seed, keep the plants distant from any of the family.