vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Squash
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories5 kcal
Protein0.1 g
Carbohydrates1.3 g
Fiber0.4 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium36 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A70 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 41. The excerpt below is the record exactly as published.
Baked Squash Cut in pieces for serving. Remove seeds and stringy portion, brush with molasses, season with salt and pepper. Bake until soft, add butter
Cook this with the app: pantry check, scaling, and the assistant.