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Boiled Winter Squash
From Original White House Cookbook, 1887
Serves 4
Cooking time is 20 to 40 minutes.
Presented as published in 1887. 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
Nutrition per serving
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories3 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0.1 g
Total Fat0 g
Sodium0 mg
Potassium21 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.5 mg
Folate3.4 mcg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 134. The excerpt below is the record exactly as published.
BOILED WINTEE SaUASH. This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The color is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft in a very little water. Afterwards drain, squeeze and press it well; then mash it with a very little butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.