vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Summer Squash
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 235. The excerpt below is the record exactly as published.
SUMMER SQUASH. Peel a squash, cut it in small pieces, and boil it in salted boiling water until it is tender ; then drain it, put it into a clean towel, and wring out all the water ; put it again into a saucepan over the fire with two heaping tablespoonfuls of butter and a palatable seasoning of salt
Cook this with the app: pantry check, scaling, and the assistant.