Summer Squashes
From The Common sense recipe book, 1898
Presented as published in 1898. 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
50Calories
0 gProtein
1 gCarbs
5 gFat
Full nutrition (22 nutrients)
Calories50 kcal
Protein0.3 g
Carbohydrates0.6 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Cholesterol15 mg
Sodium3 mg
Potassium14 mg
Calcium9 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water8.5 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 42. The excerpt below is the record exactly as published.
SUMMER SQUASHES. Cook them whole; when tender, if large, skin and remove the seeds; if small, this will not be necessary; drain and press the water out with a plate; then put them in a stewpan, and season well with butter, pepper and salt and 4a tablespoon of cream
Cook this with the app: pantry check, scaling, and the assistant.