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squash


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Squash. Peel them thoroughly and cook them in a fat broth; when cooked, put them through a sieve or grind them [in a mortar], and put them back into a good broth, adding a little verjuice and saffron; then take them off the fire and let them cool; then get a number of egg yolks depending on the amount of the squash, beat them with a little grated old cheese and put that into the pot, constantly stirring with a spoon; then make up the dishes, putting mild spices on top.

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