Stuffed Squash

Name: Stuffed Squash
Yield: 1 servings
Ingredients: Select 6 summer squash of the same size; add a cup of New York dairy cheese; add 2 ounces of cracker crumbs; and I egg

From The Portland Woman's Exchange Cook Book, 1913

Serves 1

Spanish onions can be cooked in the same way.

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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 92. The excerpt below is the record exactly as published.

Stuffed Squash. Select 6 summer squash of the same size. Cut off the hard stems and parboil. Cut out a round disc for the stem and scoop out some of the contents. Make a rich cream sauce, add a little Worcestershire sauce and a cup of New York dairy cheese. Cut in dice and add 2 ounces of cracker crumbs and I egg

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