Boiled Pumpkin or Winter Squash
From Manual for army cooks, 1896
If too hard to pare, it may be parboiled first.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 54. The excerpt below is the record exactly as published.
season with pepper, and serve. They may be fried without the egg or flour. PARSNIP CAKES. Scrape, wash, boil, and mash the parsnips. When cold, season with salt and pepper and, flouring your hands, form into cakes ; roll in flour and fry in boil- ing drij)ping ; drain dry and serve in a hot dish. BOILED GREEN PEAS. Time, fifteen to twenty-five minutes. The pot in which peas are to be cooked must be clean and free from odor. Shell the peas and soak them in cold water (ice water is preferable) for ten or fifteen minutes, drain, and put them into a pot of boiling salt water ; cover ; boil until tender. When cooked, drain dry ; season with butter, pepper, and salt. If the peas are old and tough, there may be put into the pot with them a small quantity of bicarbonate of soda. It will make the peas tender and freshen their color. A sprig of mint may be boiled with the peas. It should be removed when the peas are drained. If peas are not really in season it is more satisr factory to use canned peas, and French peas are the best. MANUAL FOR ARMY COOKS. 127 BOILED PUMPKIN OR WINTER SQUASH. Wasli, j)are, and cut the pumpkin or squasli into pieces and remove the seeds. Soak it in cold water for two hours, then put it into a pot of l)oiliiig salt water; cover, and boil until tender througTiout. When cooked drain thoroughly and mash it through a colander ; season with butter, pepper, and salt. 11' the pumpkin or squash
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Cook this with the app: pantry check, scaling, and the assistant.