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Baked Squash
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium16 mg
Calcium0.9 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Choline0.4 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 108. The excerpt below is the record exactly as published.
BAKED SQUASH CABBAGE AND APPLE SALAD CHERRY SOUFFLE Plain Pot Roast An iron pot or very heavy kettle should be used for a pot roast. Select for a pot roast the middle or face of the rump, the round or shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or rack ; add I c water, cover tightly and cook slowly below the boiling point for 3 or 4 h. When the meat is tender, if there is still any liquor remaining remove the cover, allow it to evaporate and brown the meat. Baked Squash Wash and wipe a squash; saw into halves, then into quar- ters and remove the seeds. Place the pieces of squash skin side down in a baking pan, and bake in a moderate oven until tender. This will require about i h.
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