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Roast Squirrel
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
517Calories
18 gProtein
102 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein18 g
Carbohydrates102 g
Fiber12 g
Sugars10 g
Total Fat6.8 g
Saturated Fat1.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol0 mg
Sodium10497 mg
Potassium671 mg
Calcium324 mg
Iron7.8 mg
Magnesium97 mg
Phosphorus230 mg
Zinc2 mg
Copper0.6 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A6.8 mcg
Vitamin E0.5 mg
Vitamin K48 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate143 mcg
Choline25 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 247. The excerpt below is the record exactly as published.
ROAST SQUIRREL.— Clean, wash, and lay for 1 hr. in salad oil and lemon juice. Have ready a large cup of bread crumbs soaked in enough cream to moisten them, add a cup of minced mushrooms and pepper, salt and onion juice to your taste
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