Summer Squash

Name: Summer Squash
Ingredients: Cut the squash in eighths; cover with cream or Hollandaise sauce

From My best 250 recipes, 1907

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

436Calories

9 gProtein

27 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories436 kcal

Protein9.3 g

Carbohydrates27 g

Fiber0.7 g

Sugars9.3 g

Total Fat32 g

Saturated Fat8 g

Monounsaturated Fat14 g

Polyunsaturated Fat9.2 g

Cholesterol14 mg

Sodium874 mg

Potassium349 mg

Calcium260 mg

Iron1.2 mg

Magnesium33 mg

Phosphorus225 mg

Zinc0.9 mg

Copper0 mg

Manganese0.2 mg

Vitamin D2.8 mcg

Vitamin C1.6 mg

Vitamin A304 mcg

Vitamin E0.9 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.4 mg

Folate26 mcg

Choline33 mg

Caffeine0 mg

Water162 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

SUMMER SQUASH Cut the squash in eighths; take of? the rind and cut each piece into cubes of about one inch. Throw them into boiling, salted water, and cook slowly for thirty minutes until transparent. Drain carefully in a colander, dish, and cover with cream or Hollandaise sauce

Cook this with the app: pantry check, scaling, and the assistant.