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Squash Bread
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. Ethan Earle, Mayfair, 111.
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 The Cook County cook book (1912) by Associated College Women Workers, page 54. The excerpt below is the record exactly as published.
SQUASH BREAD.— To 1 cup of stewed and sifted squash add 2 tablespoons granulated sugar, 1 tablespoon ibutter, melted, 1^ cups of scalding milk; when cool flour enough to make a batter and add Yz cup liquid yeast; stir quickly, and add 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.