Squashes

Ingredients

• foung squashes
• a little salt
• a good piece of butter
• pepper
• salt

Method

1. 1

   Cut the squashes into about four pieces and boil in water with a little salt until tender (from half to three-quarters of an hour).

2. 2

   Drain, press between two wooden trenchers until no more water can be squeezed out, mash with a potato-masher, add butter, pepper, and salt, keeping hot on the range, and serve in a covered dish.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 64. The excerpt below is the record exactly as published.

Squashes. foung squashes do not require peeling; cut them in about four pieces, and boil in water with a little salt until tender (from half to three-quarteiB of an hour) ; drain them, press them be- tween two wooden trenchers or plates until you can squeese out no more water; throw them back into the yessel they were boiled in, mash them with a potato-masher, add a good piece of butter, pepper

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