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Fried Squash
From Kentucky receipt book, 1903
Serves 2
This is an excellent way to prepare winter or summer squash.
Presented as published in 1903. 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
115Calories
0 gProtein
0 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.3 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.4 g
Cholesterol12 mg
Sodium0.3 mg
Potassium33 mg
Calcium1.9 mg
Iron0 mg
Magnesium2.1 mg
Phosphorus4.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.1 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline7.1 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 81. The excerpt below is the record exactly as published.
Fried Squash. Peel squash and slice % an inch thick and 1 finger long. Wash and dredge with flour, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.