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Anonymous. 1952October. Sugar and Spice. Gourmet 12(10): 2

Excerpt PREHISTORIC PRECEPT. Sirs: Here is a rare a recipe as has been discovered anywhere. This turkey and chayote recipe was recently found among the ruins of a monument in a forest in the Mexican state of Tabasco. The evidence indicates a date that corresponds to 291 B.C. This ancient state was known as the Olmecas and preceded the Mayan civilization. That they knew food is shown in the following recipe. The ingredients have been translated iinto familiar terms and can be purchased at any popular market, but the spirit has been strictly maintained.

Turkey and Chayotes

Place 3 pared and quartered chayotes, or mang0squash, in a basin and pour 1 point water mixed with 1 cup pear veingar and some salt over them. Let them stand for 2 hours. cut one wild hen turkey (choose a 6- to 8-pound hen if you are not lucky enough to get a wild turkey) into 8 parts, and saute the pieces with 1 onion, sliced, in 2 tablespoons butter for about 10 minutes. Now pour 1 cup soup stock into the pan and add 1 clove of garlic, minced, and 3 bay leaves, broken into tiny pieces. Stew all this gently until the turkey is tender and then add the drained chayotes. Cook the chayotes with the turkey until they are tender and slip off the fork. Serve with any green vegetable. You might like to simmer some bell peppers together with some baby Limas to keep this an all-American dinner.

Mr. Chet L. Swital
Beverly Hills, California

Aung, L.H., A. Ball and M. Kushad. 1990April-June. Developmental and nutritional aspects of chayote (Sechium edule, Cucurbitaceae). Economics Botany 44(1): 157.

Newstrom, L.E. 1991. Evidence for the origin of chayote, Sechium edule(Cucurbitaceae). Economic Botany 45: 410.