Stuffed Summer Squash
From Standard Paper-Bag Cookery, 1912
Serve as a vegetable or an entree.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 44. The excerpt below is the record exactly as published.
Stuffed Summer Squash. — Boil in lightly salte3 water until tender. Cut off the top and scoop out the inside. Mix well with seasoned and buttered crumbs, chopped onion and grated cheese
Cook this with the app: pantry check, scaling, and the assistant.