Squash Stewed
From National viands à la mode, 1895
Presented as published in 1895. 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 National viands à la mode (1895) by Harriet Anne de Salis, page 40. The excerpt below is the record exactly as published.
Squash Stewed Peel the squashes and steam them till tender, and season with milk and cream. Add a little butter and salt, also add an onion cut fine and a slice of ham
Cook this with the app: pantry check, scaling, and the assistant.