Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- salt
- pepper
Directions
Pare the squash, cutting away little but the outer rind; cut it in quarters if small, if large divide into small pieces; if the seeds are young and small do not remove them; lay the squash on a plate and put in in a steamer over a kettle of boiling water and steam until tender, about thirty or forty minutes: take it from the steamer and drain off any water; place in a stewpan and mash well; add butter, salt and pepper to taste; set stewpan on back of the range, un- covered, for about fifteen minutes, for the squash to dry; stir occasionally; reheat and serve. This squash may be boiled instead of steamed, but it is more wol when boiled.
CAULIFLOWER.
Pick off the outside leaves; soak in cold water for about an hour; cook in boiling salted water until tender; drain: cover with cream sauce, and serve.
Remove the outside leaves; cut into quarters and remove the tough portion; cook in boiling salted water; drain; chop fine; season with pepper, salt and butter.
Pick over and wash thoroughly; put into a kettle with just enough water to keep it from burning; boil until tender; drain and chop fine; season with pepper, salt and butter; garnish with hard-boiled eggs.