vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Italian Squash
From Delicacies, 1929
Serves 1
Presented as published in 1929. 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
256Calories
22 gProtein
9 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories256 kcal
Protein22 g
Carbohydrates9.4 g
Fiber2.3 g
Sugars4 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium236 mg
Potassium743 mg
Calcium132 mg
Iron4 mg
Magnesium64 mg
Phosphorus369 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C33 mg
Vitamin A372 mcg
Vitamin E2.3 mg
Vitamin K126 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.2 mg
Folate167 mcg
Choline456 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 14. The excerpt below is the record exactly as published.
Italian Squash Boil y2 dozen squash whole with skins on until tender (not too well done). When drained and cool, cut in half lengthwise and scrape out insides to 1 inch from edge. Refill with the following mixture : 3 eggs, squash pulp, small can drained spinach, huttered cracker crumbs ; enough to hold mixture to- gether. Add sage, salt and pepper. Sprinkle top with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.