vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Winter Squash
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer the squash is half an hour or more.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2324. The excerpt below is the record exactly as published.
Winter Squash. — The squash is a kind of gourd, which is cultivated in America as an article of food. To dress it, pare a large yellow squash, remove the strings and seeds from the inside, and cut it into small pieces. Put these into a stewpan, pour upon them as much hot water as will cover them, and simmer gently till tender. Drain them in a colander, and mash them till quite smooth. Season the mash with pepper and salt, and mix a slice of fresh butter
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