Steamed Summer Squash
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 54. The excerpt below is the record exactly as published.
STEAMED SUMMER SQUASH Wash and cut in quarters. Cook in boiling salted water until tender. Drain through double cheese cloth. Pass through ricer or mash with potato masher, and season with butter, salt and a little black pepper
Cook this with the app: pantry check, scaling, and the assistant.