Winter Squash
From The easiest way in housekeeping and cooking, 1881
Never boil in water if it can be avoided.
Presented as published in 1881. 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 The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 101. The excerpt below is the record exactly as published.
Winter Squash. Cut in two, and take out the seeds and fiber. Half will probably be enough to cook at once. Cut this in pieces ; pare off the rind, and lay each piece in a steamer. Never boil in water if it can be avoided, as it must be as dry as possible. Steam for two hours. Mash fine, or run through a vegetable sifter, and, for a quart or so of squash, allow a piece of butter the size of an egg, a teaspoonful of salt, and a saltspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.