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Baking
Squash Biscuits
A measured 1910 bake built around squash (steamed and sifted), preserved with its original method and page citation.
BreakfastBrunchSnackVegetarianOvenPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ½ cup squash (steamed and sifted)
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup scalded milk
- ¼ yeast cake dissolved in
- ¼ cup lukewarm water
- ¼ cup butter
- 2½ cups flour
Make it happen
Directions
- 1
Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.