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Lunch
Squash Soup
A turn-of-the-century lunch recipe featuring cooked squash, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ¾ cup cooked squash
- 1 quart milk
- 1 slice onion
- 2 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- Few grains pepper
- ¼ teaspoon celery salt
Make it happen
Directions
- 1
Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.