Baked Winter Squash
From Manual for army cooks, 1896
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 55. The excerpt below is the record exactly as published.
BAKED WINTER SQUASH. Small Hubbard squash is best. SaAV the sqiuish in halves; scrape out soft part and seeds; put the lialves in oven and bake three-fonrths of an hour, or until tender; serve in shell, helping from them. BAKED PUMPKIN OR WINTER SQUASH. Cut the pumpkin or squash into slices and remove the seeds. Put it into a broad, shallow baking pan, with a very little water ; put it in the oven and bake with a gentle heat. It requires a long time to bake, and should be done dry. When baked, season with butter
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