Squash au Gratin

Name: Squash au Gratin
Ingredients: Boil two pounds squash until tender; layer of grated cheese; two eggs beaten with salt and pepper; dot with butter

From Dainty recipes, 1950

Presented as published in 1950. 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 Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 6. The excerpt below is the record exactly as published.

SQUASH AU GRATIN Boil two pounds squash until tender. Put layer of syunash and layer of grated cheese, then two eggs beaten with salt and pepper. Put bread crumbs over the top and dot with butter

Cook this with the app: pantry check, scaling, and the assistant.