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Cymling, Summer Squash, or Vegetable Marrow

A dish of summer squash prepared by steaming, mashing, or stewing, seasoned with salt, optional sugar, cream, or egg sauce.

From an old cookbook · modernised transcription
By E. E. Kellogg · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Cymling, Summer Squash, or Vegetable Marrow

Ingredients

Directions

Prepare

  1. Wash the squash thoroughly.

  2. If very young, no further preparation is needed.

  3. If more mature, pare thinly.

  4. If large, divide into halves or quarters and scoop out the seeds.

Cook

  1. Steam the squash (preferred) or boil it in so little water that it evaporates when tender.

  2. Cook for 20 to 60 minutes.

Make the purée

  1. Wash the squash and peel it.

  2. Remove the seeds.

  3. Steam until tender.

  4. Place the squash in a clean cloth.

  5. Mash thoroughly.

  6. Squeeze until the squash is quite dry.

  7. Rub through a fine colander.

  8. Simmer until neatly dry.

  9. Season with cream and a little salt if desired.

  10. Add a teaspoonful of sugar with the cream if desired.

  11. Heat again before serving.

Alternative methods and serving

  1. Prepare the squash, steam until tender, and cut into pieces.

  2. Serve with an egg sauce made as directed for asparagus.

  3. Or, prepare and cut the squash into pieces, then stew until tender in a small quantity of boiling water.

  4. Drain, pressing out all the water.

  5. Serve on toast with cream or white sauce.

  6. Or, divide the squash in quarters, remove the seeds, and cook in a double boiler in its own juices.

  7. Thicken with a little flour if desired.

  8. Season with salt if desired.

  9. Serve hot.

Nutrition, whole recipe (rough)

49Calories
0 gProtein
0 gFat
13 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By E. E. Kellogg. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Squash (in the method)
Forms the bulk of the dish; cooking and draining remove water so the flesh becomes thick and concentrated.
Sugar
Optional; adds a touch of sweetness to the finished squash.

The step that matters

Squeezing and simmering until dry. Excess water left in the cooked squash dilutes the flavour and makes the purée loose and watery. Squeezing out the liquid and simmering off the rest concentrates the flavour and gives a thicker texture before cream is added.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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