Squash
From Cookery for beginners, 1884
Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 24. The excerpt below is the record exactly as published.
squash ; twice as long if the " Hub- bard " or other varieties of winter squash are used. Take up piece by piece, and squeeze gently in a clean cloth, put back into the empty dried pot, and mash quickly and smoothly with a wooden spoon. VEGETABLES. 116 Stir in a heaping tablespoonful of butter for one large squash, or two small ones. Season with pepper and salt
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