Try this Vegetable Marrow Preserve recipe, or contribute your own.
Suggest a better descriptionCut 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
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Serving Size: 1 Serving (5670g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7203 | ||
Calories from Fat: 15 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.5mg | 1 % | |
Potassium 977.5mg | 26 % | |
Total Carbohydrate 1854.3g | 545 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 1849.8g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7203
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