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SQUASH BISCUITS (1896)

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


Ingredients

• 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.
• 2 1/2 cups flour.



Directions

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.

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