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Summer Squashes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Summer Squashes

Ingredients

Directions

  1. Cook them whole; when tender, if large, skin and remove the seeds; if small, this will not be necessary ; drain and press the water out with a plate; then put

  2. ell vith butter

  3. them in a stew-pan, and season wen % and salt, and a tablespoonful of cream.

  4. + 3 RL Je i

  5. “Et FECON the | pep

  6. E thre batt and a pl

  7. and ary ; | put

  8. nper , & 9

  9. VEGETABLES. 123

Nutrition, whole recipe (rough)

171Calories
0 gProtein
19 gFat
0 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Vegetable1 tbsp (14g)120
Cream1 tbsp (15ml) heavy51

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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