{"id":7041,"slug":"stewed-squash","title":"STEWED SQUASH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["squash","1/2 cup of milk or cream","1 tablespoon of butter","salt","pepper"],"ingredients_norm":["squash","milk or cream","butter","salt","pepper"],"steps":["Peel squash, cut in quarters, put on to boil in cold water, and cook until tender.","Drain, mash fine and smooth.","Add one-half cup of milk or cream, one tablespoon of butter, pinch of salt and pepper.","Put back on stove to keep hot.","Beat well with a spoon to make light and smooth."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w34:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"9a88c321bd23c04451d0d8548a6577d275104bb2c84ade4118e6b3b0bbff141c","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stewed-squash"}