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Badger Squaw Dish
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1058Calories
37 gProtein
36 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories1058 kcal
Protein37 g
Carbohydrates36 g
Fiber5.1 g
Sugars12 g
Total Fat87 g
Saturated Fat29 g
Monounsaturated Fat37 g
Polyunsaturated Fat14 g
Omega-30.5 g
Cholesterol150 mg
Sodium3374 mg
Potassium789 mg
Calcium24 mg
Iron1.6 mg
Magnesium62 mg
Phosphorus491 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C4.4 mg
Vitamin A30 mcg
Vitamin E1.2 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate96 mcg
Choline152 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 89. The excerpt below is the record exactly as published.
Badger Squaw Dish % pound bacon % teaspoonful salt 1% cupfuls canned corn %= teaspoonful pepper Cut the sliced bacon in tiny squares and brown in a frying pan. When delicately browned, pour off some of the fat, leaving 5 or 6 tablespoonfuls in the pan. Add the corn, salt and pepper and cook 5 minutes. Serve hot. Corn with Ham 1 cupful corn 1 egg 4 cupfuls chopped ham % teaspoonful pepper
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