Stewed Squash
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 75. The excerpt below is the record exactly as published.
Stewed Squash. — Pare .small squash, re- move seeds, boil in salted water till tender. Drain, mash, season, and stir over slow fire till quite dry. Add butter and seasoning to taste. Stewed Tomatoes. — Scald and skin toma- toes, remove hard ends and cut up. Stew in agate saucepan till tender, add smt, pepper
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