1910–1911
Britannica 11th
Encyclopaedia Britannica · 11th edition
VEGETABLE MARROW, Cucurbila Pepo, var. ovifera, the most important of the gourds (q.v.), used as an esculent, furnishing in good seasons a very large supply for the table. They are best when eaten quite young and not over-boiled, the flesh being then tender, and the flavour sweet and nutty. The Custard Marrow, or crown gourd, bears a peculiar-looking flattened fruit with scalloped edges, which has a sweeter and less nutty flavour than the true marrow. A very distinct form known as Pen-y-Byd has a delicate creamy wh…
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- Vol. 27, pp. 967-967