Zucchini (1925)

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BOHEMIAN EATS OF SAN FRANCISCO
by Hazel Blair Dodd and Jack L. Dodd
San Francisco
1925

   No page numbers in this little booklet in the LOC Rare Book Room.
   OED and M-W have 1929 for "zucchini."


GREEN TAGLIARINI

MEMBRILLO FAMOUS DESSERT
(...)  One that is particularly liked is called "membrillo," made of the quince, cooked down into a heavy syrup and molded into blocks and served in thin slices with cheese and crackers.

...he opened the "Red Paint."

Egg fu yung, too, has a base of chop suey.

...Chorizo con huevo...pisole (pig's head with hominy)...

With the chicken is served "zucchini," another surprise in the form of Italian squash, dipped in batter and fried to a delicate brown.  (Julio's Castle, 302 Greenwich--ed.)

Another good dish is known as "lahana," using cabbage leaves instead of the grape leaves referred to in the sarma. (...) Another dish that plays an important part in the Armenian's life is the "matzoon," a clabbered milk that seems to be a trifle smoother than the milk with which we are familiar, and its flavor is more delicate and much more palatable.  (Marcho's Ararat Restaurant, 803 Howard St.--ed.)