RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Breads pg 1BISCUIT RECIPES >>> >  Squash Biscuits (1896)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes in all 50 States, Online and Worldwide



The Boston Cooking-School Cookbook
By Fannie Merritt Farmer (1896)


    • 1/2 cup squash (steamed and sifted).
    • 1/4 cup sugar.
    • 1/2 teaspoon salt.
    • 1/2 cup scalded milk.
    • 1/4 yeast cake dissolved in
    • 1/4 cup lukewarm water.
    • 1/4 cup butter.
    • 2½ cups flour.


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.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions