Marrowfats

Let it all boil till the vegetables are tender, and about half an hour before the soup is sent to table throw in, while the soup is boiling, half a pint of fresh green peas -- those known as marrowfats are best, -- and about five minutes before sending the soup to table throw in a spoonful (in the proportion of a dessertspoonful to every quart) of chopped, blanched parsley -- _i. e. ❋ A. G. Payne (1867)

Young peas, 10 to 15 minutes; the large sorts, such as marrowfats, &c., 18 to 24 minutes; old peas, 1/2 hour. ❋ Isabella Mary (1861)

Sowing-time came for early peas and marrowfats in early ❋ Unknown (1926)

I got them fixed into the softest of that bunch of marrowfats. ❋ Norman Douglas (1910)

Peas are always fine, especially the marrowfats, which are sometimes grown in the fields, on cleared lands that are under the plough. ❋ Catharine Parr Strickland Traill (1850)

The marrowfats were six and a half feet high, the stems from one to one and a quarter inch in circumference. ❋ Solon Robinson (1841)

From the marrowfats I obtained only four pecks and a half, and no seed. ❋ Solon Robinson (1841)

Recommended populations were 65 plants / sq m for marrowfats, 70 / sq m for large blues and whites and 75-110 / sq m for small blues. ❋ Unknown (2008)

An Amistar +Bravo mix was a good solution, although the second spray on marrowfats and late-maturing varieties might need to give powdery mildew protection. ❋ Unknown (2008)