vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Summer Squash
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 193. The excerpt below is the record exactly as published.
They must be so young that the thumb nail will strike through the shell. Wash and quarter or slice them (you need not remove the skin or seeds); then boil till tender in slightly salted water — about 20 or 30 minutes. When done, turn off the water and set the kettle back on the stove; mash, and stir to let the water dry out, then add butter, salt, and a little white pep- per. Keep hot on the back of the stove until time to serve. Baked. — Pare the squash, remove the seeds, and steam it until tender; then mash, season with butter, pepper and salt, and to a me- dium=sized squash add 1 cup cracker or bread crumbs; stir together well, put it in a greased baking^dish, and bake 1 hour. Fried Summer Squash — Peel the squash, cut it in small squares, and fry in hot butter; season with pepper and salt. It will be as delicate as, and taste much like egg plant. Try it. WINTER SQUASH — This usually has a hard shell, and has to be broken with_a hatchet, by dropping on a plank floor, or by sawing with the meat saw. Break in small pieces for the kettle, scrape out the seeds, and wash clean. Put the pieces in the kettle with the shell side up, have a little salt in the water, which should cover it, and cook for an hour, if it does not break to pieces. When done, take the shells in a clean cloth, and, with an iron spoon, scrape the squash into a basin to keep hot on the back of the range. If too dry, moisten with a little water, and add butter
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