Squash Muffins

Ingredients

• two well-beaten eggs
• one cup cooked and strained squash
• one cup milk
• a little salt
• two cups flour
• two teaspoons baking powder
• one tablespoon melted butter

Method

1. 1

   After all the ingredients are mixed together, add melted butter last.

2. 2

   Bake thirty minutes in a slow oven, having oven very hot when first put in.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 13. The excerpt below is the record exactly as published.

Squash Muffins Two well-beaten eggs, one cup cooked and strained squash, one cup milk, a little salt, two cups flour, two teaspoons baking powder, one tablepoon melted butter; after all the ingredients are mixed together, add melted butter last. Bake thirty min- utes in a slow oven, having oven very hot when first put in. — Mrs. E. J. Powell. Rye Muffins One pint of rye meal, one pint of flour, one pint sweet milk, one-half cup sugar, one teaspoon salt, three teaspoons baking powder, two eggs; bake twenty minutes. This quantity makes twenty-four muffins. Breakfast and Tea Cakes 35 Congress Muffins Three cups flour, two cups sweet milk, one egg, half a cup sugar, piece of butter size of a walnut, three tablespoons baking powder. Corn Muffins One cup Indian meal, two cups white flour, one-half cup sugar, three teaspoons baking powder, two cups milk, two eggs well beaten. Scones One egg, well beaten, one scoop sugar, one piece of butter size of an egg, one pint milk, half teaspoon salt, one scoop cur- rants, one and a quarter sifter of flour, four teaspoons baking powder. Shortbread One pound flour, ten ounces butter and lard, quarter pound brown sugar, one egg. Mix all together on board till firm enough to roll. Then cut in squares and bake in moderate oven* Potato Scones Take one tablespoon well mashed potatoes and work into it a small handful of flour until it feels firm and sticks close together. Roll out and cut. Potato Cake Boil a saucepan of good floury potatoes; peel while hot and set aside until cool enough to handle; then break them with your hands and as they become sticky and moist, dredge a little flour over your fingers. Do not use more flour than is neces- sary. Knead well, adding a little salt; then form it into the round of frying-pan and have it about two inches thick and let cook on top of stove, turning frequently. When done, which will be in half an hour, cut in quarters; slit these and butter while hot. Potato Balls To one pint mashed and seasoned potatoes add part of an egg, well beaten. Mix thoroughly and roll into balls. Brush ■t these over with remaining egg. Dip in cracker or bread crumbs and bake in buttered pan until brown. 36 The Toronto Cook Book Apple Johnny Cake One pint white meal, two tablespoons sugar, one-half tea- spoon salt, two teaspoons baking powder, milk enough to make quite soft, three apples, pared and sliced; bake in shallow cake pans thirty minutes. Sponge Corn Cake One cup Indian meal, one-half cup flour, one-half teaspoon salt, two tablespoons of baking powder, one tablespoon sugar, one tablespoon melted butter

Cook this with the app: pantry check, scaling, and the assistant.