Stewed Summer Squash
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 54. The excerpt below is the record exactly as published.
Stewed Summer Squash.— Prepare, cut into pieces, and stew until tender in a small quantity of boiling water ; drain, pressing out all the water ; serve on toast with cream or white sauce. Or, divide in quarters, remove the seeds, cook in a double boiler, in its own juices, which when done may be thickened with a little flour. Season with salt if desired
Cook this with the app: pantry check, scaling, and the assistant.