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Summer Squash

From The Chicago Record cook book (1896).

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A historical recipe

The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).

United States

Known as an American 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 3 ingredients

  1. one tablespoon of butter
  2. two tablespoons of milk
  3. one saltspoon of salt

Cook safely

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

  • 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. Three squashes, pared and quartered.
  2. Cook until tender in boiling water, then drain off water and mash through a colander;
  3. to one pint add one tablespoon of butter, two tablespoons of milk, one saltspoon of salt and a sprinkle of pepper.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Colander
Source not stated by archive.org
Credit

From The Chicago Record cook book (1896), printed page 294, digitised by the Internet Archive: https://archive.org/details/chicagorecordcoo00ches

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.