Squash Souffle

Ingredients

• 3 tablespoons butter
• 1 cup milk
• 3 tablespoons flour
• 1 teaspoon salt
• Cook 2 pounds of squash
• Add cream sauce, 2 eggs
• ½ pound snappy cheese

Method

1. 1

   Make cream sauce of butter, milk, flour, pepper, and salt.

2. 2

   Cook squash, drain well and mash.

3. 3

   Add cream sauce, eggs, and cook all together in double boiler for 1 hour.

4. 4

   Put in casserole, add buttered crumbs, and brown.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 60. The excerpt below is the record exactly as published.

SQUASH SOUFFLE Make cream sauce of: 3 tablespoons butter 1 cup milk 3 tablespoons flour Dash of pepper 1 teaspoon salt Cook 2 pounds of squash, drain well and mash. Add cream sauce, 2 eggs, ¥2 pound snappy cheese

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