Squash Ring
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 15. The excerpt below is the record exactly as published.
SQUASH RING 2 lbs. yellow squash 2 tablespoons top milk 1 cup bread crumbs (or evaporated milk, 1 egg undiluted) 2 tablespoons butter, Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.