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Food Fare: Medieval RecipesSquash Broth

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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