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Spring Soupy of the Cheese-gourd

From The cook and housewife's manual (1847).

Source and licence

From The cook and housewife's manual (1847), printed page 129, digitised by the Internet Archive: https://archive.org/details/cookandhousewif03johngoog

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

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Ingredients

Method

  1. Cut the fleshy part of a ripe gourd into small bits.
  2. Put these into a pan with an ounce of fresh butter, and melt over a slow fire to the con<^ sistence of a pur^e.
  3. Add water in the proportion of half a gallon to four pounds of gourds.
  4. Add a little salt and sugar to taste.
  5. Dish the soup over toasted bread cut into dice.
  6. — See No.