Squash or Potato Rolls

Name: Squash or Potato Rolls
Ingredients: one cup of scalded milk; one tablespoon of butter; one or two tablespoons of sugar; one-half teaspoon of salt; one cup of sifted squash or sweet or white potato; one-fourth to one-half yeast cake; three to four cups of flour

From The home science cook book, 1902

Less flour may be used and the mixture baked in muffin pans.

Presented as published in 1902. 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 science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 15. The excerpt below is the record exactly as published.

Squash or Potato Rolls. One cup of scalded milk, one tablespoon of butter, one or two tablespoons of sugar, one-half teaspoon of salt, one cup of sifted squash or sweet or white potato, one-fourth to one-half yeast cake. Mix with three to four cups of flour

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