Baked Squash
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Archive recipe
A historic Canadian dish of squash, butter, egg, milk and bread-crumbs. Adapted from Baked Squash, from The Canadian Family Cook Book (1914).
Adapted from Baked Squash, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/baked-squash.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 4 aisles
Boil and mash the squash
Stir in butter, and egg beaten light
Add milk, and pepper and salt to taste
Fill a buttered pudding-dish with this
Strew fine bread-crumbs over the top
Bake to a nice brown
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)