Recipes > Soup > Cream of Summer Squash

Cream of Summer Squash


  • squash
  • 1 onion
  • 1 bay leaf
  • several sprigs of parsley
  • 1 heaping tablespoonful of butter
  • 1 heaping teaspoonful of flour
  • salt
  • pepper
  • tiny pinch of mace
  • boiling milk
  • 2 tablespoonfuls of cream


Peel the squash, slice thin, put in a saucepan and add boiling water to come nearly to the top of the squash. When nearly tender add the onion, bay leaf and parsley. When tender mash through a fine sieve, return to the fire, let it come to a boil, stir in the butter, flour, season with salt and pepper and mace. Have almost as much boiling milk as purée, remove from the fire and stir together, add the cream, and serve at once.


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The Golden Age Cook Book (1898).

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