Squash Rolls
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 68. The excerpt below is the record exactly as published.
, 1 teaspoon salt, 1 compressed yeast cake, dissolved in cup of warm water. Let rise }4 'hr.; then knead 15 minutes; let rise again; roll and cut and butter; let rise and bake. This will make 40. — Mrs. Joseph Dunlop, Bartlett, 111. SQUASH ROLLS.— To 1 cup boiled and sifted squash add 1 beaten egg, 2 tablespoons sugar. 2 cups sour milk, in which dis- solve 1 teaspoon soda. ^/^ teaspoon salt and sifted flour to make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.