vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Summer Squash
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
Nutrition per serving
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories2.8 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0.1 g
Total Fat0 g
Sodium0 mg
Potassium28 mg
Calcium2.8 mg
Iron0 mg
Magnesium2.1 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C2.1 mg
Folate4.5 mcg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 41. The excerpt below is the record exactly as published.
Summer Squash Wash and cut in quarters. Cook in boiling salted wa- ter until tender. Drain in cheese cloth. Add butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.