vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Scalloped Squash
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 527. The excerpt below is the record exactly as published.
SCALLOPED SQUASH. Boil and mash the squash in the customary way and let it cool ; beat the yolks of two eggs, and when the squash is nearly cold whip these into it, with three tablespoonfuls of milk, one of butter rolled in flour and melted into the milk ; pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.