vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Winter Squash
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Squash may be baked in the shell, then mashed, and seasoned as above.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 180. The excerpt below is the record exactly as published.
Winter Squash. If the shell be soft, peel the squash, remove the seeds, and steam or cook in boiling salted water. If the shell be hard, split the squash, remove the seeds, and steam or boil until soft. Scrape out the soft part from the shell, mash, and season to taste. A pint oi squash needs one tdblespoonfxtl of butter^ a few grains of pepper^ half a teaspoonful of sugar ^ and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.