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Escalloped Squash

Name: Escalloped Squash
Yield: 1 servings
Ingredients: Peel, remove seeds, and boil and mash squash; add 2 beaten eggs; 1/2 cup milk; butter; pepper and salt to taste

From Farm and home cook book and housekeeper's assistant, 1907

Serves 1

Serve hot.

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

364Calories

14 gProtein

54 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories364 kcal

Protein14 g

Carbohydrates54 g

Fiber2.6 g

Sugars8.2 g

Total Fat9.9 g

Saturated Fat3.9 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol66 mg

Sodium427 mg

Potassium363 mg

Calcium247 mg

Iron3.1 mg

Magnesium38 mg

Phosphorus239 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.6 mcg

Vitamin C4.3 mg

Vitamin A104 mcg

Vitamin E0.4 mg

Vitamin K1.7 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.1 mg

Folate112 mcg

Choline108 mg

Caffeine0 mg

Water166 g

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 123. The excerpt below is the record exactly as published.

Escalloped Squash Peel, remove seeds, and boil and mash squash. When cool add 2 beaten eggs, i^ cup milk, butter, and pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.