vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Squash
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 234. The excerpt below is the record exactly as published.
BOILED SQUASH. Peel a large squash or two small ones, cut them in pieces about an inch square, put them over the fire in salted boiling water, and boil them until they are tender; meantime, for three pints of squash mix together over the fire a table- spoonful each of butter and flour
Cook this with the app: pantry check, scaling, and the assistant.