Hot Stewed Squash

Name: Hot Stewed Squash
Ingredients: squashes; milk or cream; butter; pepper; salt; a sliced onion; a couple of slices of ham

From National viands à la mode, 1895

Presented as published in 1895. 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

148Calories

15 gProtein

14 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories148 kcal

Protein15 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat3.6 g

Saturated Fat1.2 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.4 g

Cholesterol31 mg

Sodium918 mg

Potassium442 mg

Calcium39 mg

Iron0.8 mg

Magnesium26 mg

Phosphorus183 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.3 mg

Folate31 mcg

Choline60 mg

Caffeine0 mg

Water175 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Hot Stewed Squash Peel the squashes into milk or cream and steam till tender, season with a little butter, pepper, and salt ; stew till of the consistency of mashed potatoes ; add a sliced onion, a couple of slices of ham

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