Early Marrow
AppleEarly Marrow
Origin and History
A Scotch (Scottish) apple of historical significance in nineteenth-century American cultivation.
Fruit Characteristics
Size and Form Large; roundish conical shape with prominent ribbing.
Skin Yellowish white ground color, with a tinge of red developing in sun-exposed areas.
Flesh Tender texture. Bakes well, indicating a cooking variety suited to baked preparations.
Quality Assessment Rated as Good.
Productivity
Productive bearer.
Season
Matures September and October; suitable for fall harvest.
Culinary Use
Recommended for baking, consistent with the tender flesh and cooking designation implicit in period pomological practice.
Source: A.J. Downing, The Fruits and Fruit Trees of America (revised edition, 1900)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Early Marrow.
A large Scotch Apple, roundish conical, ribbed. Skin yellowish white, with a tinge of red in the sun. Flesh tender, and bakes well ; productive. Good. September and October.