American
Summer Squash (Casserole Style)
From Delicacies, 1929
Serves 4
Recipe by Mrs. Donald McLeish.
Presented as published in 1929. 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 Delicacies (1929) by Thursday Club (San Diego, Calif.), page 17. The excerpt below is the record exactly as published.
Summer Squash (Casserole Style) Select tender young summer squash. Scrape and cut into small pieces. Cook in salted water until tender but not mushy. (Use as little water as possible in order that it may be almost cooked away.) Drain off remaining water and arrange in baking dish. Pour over squash sweet cream and butter melted together and sprinkle top with cinnamon and sugar
Cook this with the app: pantry check, scaling, and the assistant.