Soups & Stews > Medieval > Squash Broth >
2 LBS winter squash or pumpkin
1 C onion, minced
1 C cooked ground pork
4 C beef or pork broth
Pinch of saffron
Salt to taste
1/8 tsp. each of cinnamon & ginger
1 tsp. sugar
1 egg
Peel and seed the squash (or pumpkin); cut into bite-sized pieces. In a large pot, boil the squash and onions in water until tender. Drain. Mash squash with a potato masher, or use a hand-mixer (mixture should have a smooth consistency). Stir in the ground pork and seasonings. Remove from heat; stir in beaten egg. Return to heat and simmer slowly for about ten minutes. Serve.
Related Link:
Food Fare Culinary Collection: Medieval Cuisine
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