vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Summer Squash
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 132. The excerpt below is the record exactly as published.
Summer Squash When skin is tender they are nice for cooking; cut up and cook in a steamer; do not place in water, as it takes from the flavor; when done be very careful in lifting from steamer so as not to waste any of the squash; whip together, seasoning with butter, pepper and salt; add a little cream
Cook this with the app: pantry check, scaling, and the assistant.