This section is from the book "Meals Medicinal", by W. T. Fernie. Also available from Amazon: Meals Medicinal: With "Herbal Simples" Curative Foods From the Cook in Place of Drugs From the Chemist.
The Vegetable Marrow, a wholesome production of the kitchen garden in early autumn, came at first from Persia, and grows best in warm regions. It is eaten mostly when half-ripe, the inner pith, and the numerous seeds being taken out; when fully grown it can be made into pies like the Pumpkin. A variety termed the Custard Marrow has the more delicate flavour; it resembles a costard apple, whence comes the name. Until 1830 the Vegetable Marrow went by the name of Gourd. It contains about 90 per cent of water, and is insipid when boiled. A tasty, and wholesome, yet withal doubly antiseptic, vegetable dish may be prepared as "baked Vegetable Marrow, with sage, and onions ": "Cut the Marrow in halves lengthways, and take out the seeds; parboil three onions, and chop them into pieces with five, or six sage leaves; add one tablespoonful of breadcrumbs, with salt, and pepper to taste; mix all together, and place the mixture inside the Marrow, then close it, and tie it up; dredge with flour; put some dripping in a baking dish, then put in the Marrow, and bake for half an hour in a pretty hot oven.
It may be served with brown sauce." A good nourishing dish for old persons, which is easily masticated, and readily digested, is to be contrived by making it of fresh, lean meat first boiled in a very little water, and then put inside a Vegetable Marrow which has been pared, and cleared of its seeds. This Marrow should be cut into two halves, either across the middle, or lengthways, and then tied up in muslin, being fitted together for boiling, from ten to fifteen minutes, according to size. Vegetable Marrow can be converted into a nice wholesome curry.
For making jam of this garden product: "Peel the Marrows, and cut them into inch-sized dice; make a syrup with two pounds of brown sugar, and five pints of water; lay the Marrows in this, and let them steep for two days, and then strain the syrup off; make a second syrup with a pound of loaf sugar, the juice, and thinly-pared rind of two lemons, a few grains of Cayenne pepper, and one ounce of whole ginger (well bruised) for each pound of the Marrow. Lay the strained Marrow in this second syrup, and set it over a glowing fire; when it begins to clear add a liqueur-glassful of brandy, and cook until the jam is transparent; then it will be ready for putting into pots, and to be tied down." A very nourishing, and delicate soup may be concocted for an invalid from the Vegetable Marrow, boiled in white stock, with milk, an onion, pepper, salt, and one tablespoonful of cornflour.