Squash

Ingredients

• 1 quart of fine-cut peeled squash
• 1 quart of boiling water
• 1 tablespoonful sugar
• 1 tablespoonful butter
• salt to taste

Method

1. 1

   Place squash in a saucepan, cover with boiling water, add sugar, and cook until tender.

2. 2

   Drain, rub through a sieve, let stand for 5 minutes, and drain again.

3. 3

   Return to the saucepan, add butter, season with salt, stir over the fire for a few minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 332. The excerpt below is the record exactly as published.

Squash. — Place 1 quart of fine-cut peeled squash in a saucepan, cover with 1 quart of boiling water, add 1 tablespoonf ul sugar, and cook till tender ; then drain ; rub it through a sieve or colander, let it stand 5 minutes, and drain again ; return to the saucepan, add 1 tablespoonf ul butter, season to taste with salt, stir for a few min- utes over the fire, and serve. (X)RN, BEETS, CELERY, Ero. Corn Fritters. — Mix the yolks of 2 eggs in a bowl with y, cupful milk, add 1 cupful sifted flour, 1 even teaspoonful salt, 2 cups of grated or chopped corn, and the whites of 2 eggs beaten to a stiff froth (if too thick, add a little more milk). Place a large frying pan over the fire with 1 tablespoonf ul lard or fat, when hot put small portions of the mixture with a spoon into the hot fat to form small round cakes, and bake light brown on both sides. Serve on a hot dish. Mock Oysters.— Take 3 or 4 ears of young green com, cut the corn from the cob, then measure it ; there should be 1 pint. Put the com in a bowl, add the yolks of 2 eggs, 2 tablespoonfuls of fiour, 1 even teaspoonful salt, y, even teaspoonful white pepper, and last the whites beaten to a stiff froth. Place a frying pan with 1 tablespoonf ul lard or fat over the fire ; put the mixture with a teaspoon into the hot fat (the size of an oyster), and fry light brown on both sides. Serve for breakfast or lunch with broiled or fried meat Corn Pudding. — Cut the com from the cob of 4 or 5 ears of fresh green com« then measure it ; there should be 1 heaping pint VEGETABLES. 497 Put the com in a bowl, add the yolks of 3 eggs, 1 pint of milk, 1 ounce melted butter, 1 eyen teaspoonful salt, 1 tablespoonful sugar, the 3 whites beaten to a stiff froth, and Yi teaspoonf ul white pepper, mix all well together. Pour the preparation into a quart buttered pudding dish, and bake in medium-hot oven till firm to the touch; then remove, and serve in same dish it was baked. Serve with broiled chops or steaks, or with roasted lamb. If canned corn is taken, use 1 can of com, and prepare in the same way as above. Green Corn. — For a family of 6 procure about 9 ears of young green coi n, remove the leaves and silk, place the com in a saucepan, cover with boiling water ; add 1 tablespoonful sugar, and boil 15 minutes; then remove and serve with butter and salt Com is much sweeter if boiled with sugar in place of salt. Creamed Corn. — Cut the com from 6 ears of fresh young sweet corn, place it in a saucepan, cover with milk, add 1 table- spoonful sugar, boil slowly 10 minutes ; then add 1 even teaspoon- ful salt, Y4 teaspoonf ul white pepper; mix Yg tablespoonful corn- starch or flour with 1 tablespoonful butter

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