Summer Squash Stewed

Ingredients

• a squash
• a gill of cream
• the beaten yolk of one raw egg
• a palatable seasoning of salt
• a palatable seasoning of pepper
• plenty of butter

Method

1. 1

   Peel if tough, slice and boil squash in just enough water to cover until tender.

2. 2

   Drain and mash, then add cream, egg yolk, and seasoning.

3. 3

   Heat over fire until hot, or add butter and seasonings, stirring until moisture evaporates.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 235. The excerpt below is the record exactly as published.

a squash, cut it in small pieces, and boil it in salted boiling water until it is tender ; then drain it, put it into a clean towel, and wring out all the water ; put it again into a saucepan over the fire with two heaping tablespoonfuls of butter and a palatable seasoning of salt and pepper, stir it over the fire until it is hot, and then serve it. SUMMER SQUASH STEWED. If the skin of the squash is tough, peel it ; otherwise slice the vegetable, after first washing it in cold water ; put it over the fire in just boiling water enough to cover it, and boil it for about twenty minutes, or until it is tender enough to mash through a colander. After the squash is drained and mashed, to each pint of it add a gill of cream and the beaten yolk of one raw egg ; season it palatably with salt and pepper; stir it over the fire just long enough to heat it SALADS AND VEGETABLES. 435 thoroughly, and then serve it hot. Or, after the squash is tender, add plenty of butter to it, with a palatable seasoning of salt

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