Boiled Squash
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 32. The excerpt below is the record exactly as published.
BOILED SQUASH. CUT the squash in strips, and cut out the soft, stringy part ; pare wash, and cover with boiling water ; boil twenty-five minutes, then turn into a colander for a few minutes, and when all the water is drained off, put it back in the basin with a little salt, pepper, and butter
Cook this with the app: pantry check, scaling, and the assistant.