Baked Summer Squash
From Science of food & cookery, 1921
Presented as published in 1921. 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
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 98. The excerpt below is the record exactly as published.
BAKED SUMMER SQUASH Cut summer squash into thick slices, drop into boiling salted water, and cook until done. Drain, and lay in an oiled baking pan. Put a spoonful of cream sauce
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