Fried Pumpkin or Squash

Name: Fried Pumpkin or Squash
Ingredients: a slice of pumpkin or squash; roll in flour; dip in egg; fry in boiling lard or olive-oil

From Allied cookery, 1916

Presented as published in 1916. 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

2459Calories

20 gProtein

98 gCarbs

224 gFat

Full nutrition (34 nutrients)

Calories2459 kcal

Protein20 g

Carbohydrates98 g

Fiber0.3 g

Sugars0.8 g

Total Fat224 g

Saturated Fat32 g

Monounsaturated Fat161 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol186 mg

Sodium78 mg

Potassium320 mg

Calcium59 mg

Iron9.2 mg

Magnesium45 mg

Phosphorus246 mg

Zinc1.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C5.1 mg

Vitamin A83 mcg

Vitamin E32 mg

Vitamin K132 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.6 mg

Folate233 mcg

Choline150 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 22. The excerpt below is the record exactly as published.

FRIED PUMPKIN OR SQUASH (Italian) tTake a slice of pumpkin or squash, remove the rind and the seeds. Cut it into fine strips. Roll in flour and dip in egg, and fry in boiling lard or olive-oil

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