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Squash Cakes

Name: Squash Cakes
Yield: 1 servings
Ingredients: Put it through a colander or sieve.; Mix in half as much fine bread rolled or crumbed; about a tablespoon of butter; season to your taste with salt; season to your taste with pepper; a dash of onion-juice; Have upon a plate a raw egg; the white of an egg whipped with a tablespoon of cold water; Also have rolled cracker or bread crumbs

From The home cook book, 1905

Serves 1

Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 108. The excerpt below is the record exactly as published.

SQUASH CAKES This is an excellent way to utilize squash left from a meal. Put it through a colander or sieve. Mix in half as much fine VEGETABLES— MISCELLANEOUS 195 bread rolled or crumbed as you have squash. Season to your taste with salt, pepper, butter and a dash of onion- juice. It is a good proportion to allow about a tablespoon of butter to two cups of the mashed squash. Mix all together and form into cakes or croquettes. Have upon a plate a raw egg, or the white of an egg whipped with a tablespoon of cold water. Also have rolled cracker or bread crumbs

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