Squash Souffle

Ingredients

• 4 tablespoons butter
• 1 cup milk
• 13 teaspoons salt
• 4 tablespoons flour
• 4 teaspoon pepper

Method

1. 1

   Cook together and cool.

2. 2

   Cook squash and let water cook out, put through sieve and use 1.5 cups squash.

3. 3

   Separate 3 eggs, add yolks to white sauce.

4. 4

   Beat whites and fold in.

5. 5

   Bake 50 minutes in pan of water.

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 22. The excerpt below is the record exactly as published.

SQUASH SOUFFLE 4 tablespoons butter 1 cup milk 13 teaspoons salt 4 tablespoons flour 4 teaspoon pepper

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