Summer Squash, or Cimlins
Ingredients
Directions
Steam the squash until tender, about 30 minutes. Remove the seeds but do not peel. Mash the squash through a colander.
Season the mashed squash with coarse sea salt and serve hot.
Recipe from a historical cookbook (Internet Archive).
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.
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