Name: Boiled Winter Squash
Cuisine: American
Ingredients: 1 dry warm place; 1 very bright yellow; 1 very little water; 1 very little butter

Original Recipe

This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The color is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft in a very little water. Afterwards drain, squeeze and press it well; then mash it with a very little butter, pepper and salt. They will boil in from twenty to forty minutes.

1 dry warm place
1 very bright yellow
1 very little water
1 very little butter

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1

This is much finer than the summer squash.
2

It is fit to eat in August, and, in a dry warm place, can be kept well all winter.
3

The color is a very bright yellow.
4

Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft in a very little water.
5

Afterwards drain, squeeze and press it well; then mash it with a very little butter, pepper and salt.
6

They will boil in from twenty to forty minutes.

Original Recipe

Ingredients

Instructions