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Description Edit

Ingredients Edit


Directions Edit

  1. Remove brown skin (before or after partial cooking).
  2. Put into cold salted water and boil until tender.
  3. Remove second skin, and puree the seeds.
  4. Return them to a pan of water over low heat.
  5. Add: 1 tablespoon butter, 1/2 c. cream or evaporated milk.
  6. Season to taste with salt, pepper and nutmeg.
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