Mashed Summer Squash
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Sugars4.2 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 54. The excerpt below is the record exactly as published.
Maslied Summer Squash.— Wash, peel, remove seeds, and steam until tender. Place the squash in a clean cloth, mash thoroughly, squeeze until the squash is quite dry, or rub through a fine col- ander, and afterward simmer until nearly dry ; season with cream, and a little salt if desired, and heat again before serv- ing. A teaspoonful of sugar may be added with the cream
Cook this with the app: pantry check, scaling, and the assistant.