Cooked squash makes this muffin sample a practical example of using a prepared vegetable in baking. Its smoothness and moisture matter as much as choosing a squash with an appealing flavor.
Ingredients from the selected recipe
- 2 cups flour
- 5 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons molasses
- 1 egg
- ½ cup cooked squash, put through a sieve
- 1 cup milk
- 2 tablespoons melted butter
Method
- Sift the dry ingredients together.
- Beat the egg and combine it with the milk and sieved squash.
- Add the molasses and melted butter, then combine the wet and dry mixtures.
- Bake in greased muffin tins for 25 minutes at 400°F.
Modern reading and kitchen notes
The PDF lists molasses but omits explicitly adding it in the method; adding it with the wet mixture is a clearly stated editorial clarification. Preserve the printed baking powder quantity while noting that the edition is untested. Yield and muffin-cup size are not specified.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety