vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Squash (Hubbard)
From The national course in home economics, 1917
Serves 4
Mrs. Clara Green.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 326. The excerpt below is the record exactly as published.
SQUASH (HUBBARD). Peel a squash, cut it in small pieces and boil in water that has been salted till done. Drain thoroughly. Then mash, adding two heaping tablespoonfuls of butter and a little salt and pepper. Also cream unless too moist
Cook this with the app: pantry check, scaling, and the assistant.