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Squash Biscuits
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 237. The excerpt below is the record exactly as published.
Squash Biscuits. One-half cup squash (steamed and sifted) one-quarter cup sugar, one-half teaspoonful of salt, one-half cup scalded milk, one-quarter yeast cake dissolved in one-quarter cup lukewarm water, one-quarter cup butter, two and a half cups flour
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