Squash Mould
From Dainty recipes, 1950
Cooking time is about thirty minutes.
Presented as published in 1950. 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 Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 7. The excerpt below is the record exactly as published.
SQUASH MOULD Take about ten stuffing sized squash. Slice and boil in salt water until tender. Cut small quaitity of onion to season and mash through ricer. Season with salt, pepper, celery salt and add one stick of butter and yolk of six eggs
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