Creamed Squash

Ingredients

• two summer squashes
• a cupful and a half of sweet milk
• two heaping teaspoonfuls of butter
• the same quantity of flour
• salt
• white pepper

Method

1. 1

   Peel and dice squash.

2. 2

   Boil in salted water for fifteen minutes until tender.

3. 3

   Drain and keep hot.

4. 4

   Cook butter and flour until bubbling, then add milk and stir until smooth.

5. 5

   Add squash, season, and serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 121. The excerpt below is the record exactly as published.

CREAMED SQUASH. Marion Harland. Peel two summer squashes and cut into dice of uni- form size. Boil for fifteen minutes in salted water, or until tender, but not broken. Drain carefully in a col- ander and keep hot while you cook together two heap- ing teaspoonfuls of butter and the same quantity of flour until they bubble; then pour upon them a cupful and a half of sweet milk. Stir until smooth; turn in the squash dice, season liberally with salt and white pepper

Cook this with the app: pantry check, scaling, and the assistant.