Summer Squash
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 97. The excerpt below is the record exactly as published.
SUMMER SQUASH When young and tender, sunimer squash need only be washed and quartered, put into a steamer or a strainer over a kettle of boiling water, and cooked for about 30 minutes, or until tender. Mash, and season with a little salt, and rich cream or vegetable butter
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