Fried Summer Squash
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 121. The excerpt below is the record exactly as published.
FRIED SUMMER SQUASH. Pare squash and cut in very thin slices. Sprinkle slices with salt, and pile on a plate. Cover with a weight to express the juice, and let stand one hour. Dredge with flour and saut6 slowly in butter until crisp and brown. CREAMED SQUASH. Marion Harland. Peel two summer squashes
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