Photo: Sorin Gheorghita
Ingredients
- a small piece of butter
Directions
1
Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colander, drain off the water, and rub them with a wooden spoon through the colander; then put them into a stew pan, with a cup full of cream, a small piece of butter, some pepper and salt--stew them, stirring frequently until dry. This is the most delicate way of preparing squashes.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg