Stuffed Squash

Name: Stuffed Squash
Yield: 1 servings
Ingredients: Pare a small squash; cut off a slice from the top; fill with a good stuffing of crumbs, chopped salt pork, parsley, etc.; put a few spoonfuls of melted butter; and twice as much hot water in the bottom

From The household (of the Detroit free press), 1886

Serves 1

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 527. The excerpt below is the record exactly as published.

STUFFED SQUASH. Pare a small squash and cut off a slice from the top ; extract the seeds and lay one hour in salt water ; then fill with a good stuffing of crumbs, chopped salt pork, parsley, etc., wet with gravy ; put on the 640 VEGETABLES. top slice ; set the squash in a pudding dish ; put a few spoonfuls of melted butter and twice as much hot water in the bottom

Cook this with the app: pantry check, scaling, and the assistant.