Lunch
Squash Soup
A turn-of-the-century lunch recipe featuring cooked squash, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.