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To Stew Winter Squash
From The art of cookery, 1899
Serves 4
Alternatively, mash fine and season with salt, pepper, and butter.
Presented as published in 1899. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories7.6 kcal
Protein0.2 g
Carbohydrates1.7 g
Fiber0.2 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium14 mg
Potassium22 mg
Calcium5.4 mg
Iron0.4 mg
Magnesium1.3 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.5 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.1 mcg
Choline0.2 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 40. The excerpt below is the record exactly as published.
To Stew Winter Squash. — Split the squash in halves, remove the seeds and stringy portions, cut in pieces suitable for serving, pare, put in a kettle or stew-pan with a small quantity of boiling water, cover closely, and simmer gently until cooked. Serve with melted butter or with white or brown sauce. Or remove the lid from the stew-pan as soon as the squash is tender, let it dry 94 The Art of Cookery. off, then mash fine and season with salt
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