Stewed Summer Squash
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Gather them while young and tender.
- Peel, cut them up, take out the seeds, and put them on to boil;
- let them cook rapidly until very tender.
- Drain them well in a colander, and mash with a wooden spoon.
- Put this pulp in a stew pan with a small piece of butter, a gill of cream, and a little pepper and salt;
- cook this, and stir constantly until the squash is dry.
- Serve very hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Wooden spoon
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Colander