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Italian Squash

From Mrs. Norton's cook-book (1917).

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A historical recipe

Mrs. Norton's cook-book, by Jeanette Young Norton and Herndon, James B., Jr. fmo (1917).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

  1. a saltspoon of pepper
  2. a half teaspoon of salt
  3. a tablespoon of butter
  4. two gills of cream
  5. two beaten eggs

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. This is the name given by the marketmen to the long, round, green squash, not unlike a cuctunber in appearance except that its surface is smooth and it has delicate yellow gourd-Hke stripes running its length.
  2. It is a fine summer squash, but few American housekeepers are acquainted with it.
  3. The skin is thin, the seeds very small and tender, and the flavor is superior to that of any other simimer squash.
  4. These squashes should be pared and boiled about twenty minutes or until they are tender.
  5. Then remove them from the water and mash them in an enamel strainer;
  6. this frees them from the unnecessary water they contain.
  7. They may then be placed in a vegetable dish and a saltspoon of pepper, a half teaspoon of salt, a tablespoon of butter, and a teaspoon of sugar added by way of seasoning.
  8. Another way of cooking them is to pare and cut them into small pieces.
  9. Place them in a buttered baking dish;
  10. first a layer of the squash, then a sifting of bread crumbs with pepper, salt, and butter;
  11. then another layer of the squash, and so on until the dish is filled.
  12. Then add two gills of cream with two beaten eggs and a generous grating of English cheese over the top.
  13. Bake about half an hour in a moderate oven.
  14. The Italian squash may also be cut into thick slices without paring, dipped in egg, then in crumbs, and fried in the same way as egg plant.
  15. Still another way is to pare and cut the squashes in thick slices and place them in a steamer.
  16. Steam until very tender, then serve them in a rich cream sauce which has been well seasoned but not made too thick.
  17. The Italians serve them steamed in this way, but instead of the cream sauce they use a rich brown gravy that has chopped sweet peppers through it and is dusted with Parmesan cheese.
  18. But no matter how these squashes are cooked they will be found a treat and a decided addition to the summer menu.
  19. All the other varieties of summer squash may be boiled and mashed in the same way.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Steamer
  • Baking dish
  • Chef's knife
  • Cutting board
  • Grater
  • Sieve
Source not stated by archive.org
Credit

From Mrs. Norton's cook-book (1917), printed page 299, digitised by the Internet Archive: https://archive.org/details/cu31924073878799

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.