Squash Biscuit

Ingredients

• One cupful and a half of sifted squash
• half a cupful of sugar
• half a cake of compressed yeast
• one cupful of milk
• half a teaspoonful of salt
• four table-spoonfuls of butter
• five cupfuls of flour

Method

1. 1

   Dissolve the yeast in a scant half cupful of cold water.

2. 2

   Mix it and the milk, butter, sugar, salt and squash together, and stir into the flour.

3. 3

   Knead well, and let it rise over night.

4. 4

   In the morning shape into biscuit.

5. 5

   Let these rise an hour and a half, and bake them half an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 182. The excerpt below is the record exactly as published.

Squash Biscuit. One cupful and a half of sifted squash, half a cupful of sugar, half a cake of compressed yeast, or half a cupful of liquid yeast ; one cupful of milk, half a teaspoonful of salt, four table-spoonfuls of butter, five cupfuls of flour

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