Squash Souffle

Name: Squash Souffle
Ingredients: 2 lbs. squash; 2 small onions; 1% stick butter; 2 eggs; % cup milk; salt and pepper to taste

From The Wilson cook book, 1941

Presented as published in 1941. 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 Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 12. The excerpt below is the record exactly as published.

Squash Souffle 2 lbs. squash 2 small onions Boil together, mash and add \% stick butter, 2 eggs, % cup milk, salt and pepper to taste

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