Baked Summer Squash

Ingredients

• to a medium-sized squash
• add 1 cup cracker or bread crumbs
• season with butter
• salt
• pepper

Method

1. 1

   Pare the squash, remove the seeds, and steam until tender.

2. 2

   Mash and season with butter, pepper, and salt.

3. 3

   Mix with cracker or bread crumbs, place in a greased baking dish, and bake for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 193. The excerpt below is the record exactly as published.

salts, and by the old method of cooking they are al- most entirely lost. The above method preserves them. When done, drain, chop fine, and season with butter, pepper and salt; or pour over a cream sauce. Serve with slices of hard=boiled egg over it. Spinach is supposed to be a native of Western Arabia. It spinach. was not known to the ancients, but was introduced into Europe some 400 years ago. It is laxative, cooling, wholesome, and easily digested, but does not afford much nutriment. VEGETABLES 251 SQUASH. SUMMER SQVASn.— Boiled.— They must be so young that the thumb nail will strike through the shell. Wash and quarter or slice them (you need not remove the skin or seeds); then boil till tender in slightly salted water — about 20 or 30 minutes. When done, turn off the water and set the kettle back on the stove; mash, and stir to let the water dry out, then add butter, salt, and a little white pep- per. Keep hot on the back of the stove until time to serve. Baked. — Pare the squash, remove the seeds, and steam it until tender; then mash, season with butter, pepper and salt, and to a me- dium=sized squash add 1 cup cracker or bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.