Steamed Squash
From Principles of cooking, 1914
Steaming retains nutrients better than boiling.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 16. The excerpt below is the record exactly as published.
Steamed Squash. — Place a steamer over a kettle of boiling water. Place squash, cut into pieces, in the steamer and steam until soft, about 30 or 40 min- utes. Scrape the squash from the rind, flavor with butter, salt, and pepper
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