Boiled Squash
From Principles of food preparation, 1914
Compare the flavor of the squash boiled in salted with that boiled in unsalted water.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 11. The excerpt below is the record exactly as published.
Boiled Squash A young summer squash needs merely to be washed, pared, and cut into small pieces. Winter squash
Cook this with the app: pantry check, scaling, and the assistant.