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Scalloped Squash

Name: Scalloped Squash
Yield: 1 servings
Ingredients: two cupfuls of boiled squash; two eggs; a tablespoonful of melted butter; half a cup of milk; pepper and salt; half a cupful of bread crumbs

From The Rural cook book, 1907

Serves 1

Presented as published in 1907. 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

596Calories

26 gProtein

60 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories596 kcal

Protein26 g

Carbohydrates60 g

Fiber11 g

Sugars16 g

Total Fat29 g

Saturated Fat13 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol416 mg

Sodium1343 mg

Potassium983 mg

Calcium350 mg

Iron5.1 mg

Magnesium88 mg

Phosphorus506 mg

Zinc3.6 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D3.2 mcg

Vitamin C26 mg

Vitamin A291 mcg

Vitamin E1.9 mg

Vitamin K20 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)5.1 mg

Folate163 mcg

Choline360 mg

Caffeine0 mg

Water488 g

As published

This recipe was extracted from The Rural cook book (1907), page 90. The excerpt below is the record exactly as published.

Scalloped Squash. — Two cup fuls of boiled squash run through a colander, and then let cool; two eggs, a tablespoonful of melted butter, half a cup of milk; pepper and salt; half a cupful of bread crumbs

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