vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffied Squash
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
514Calories
12 gProtein
13 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein12 g
Carbohydrates13 g
Fiber3 g
Sugars5.6 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol307 mg
Sodium100 mg
Potassium811 mg
Calcium135 mg
Iron1.7 mg
Magnesium54 mg
Phosphorus254 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C40 mg
Vitamin A111 mcg
Vitamin E0.8 mg
Vitamin K9.9 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate91 mcg
Choline164 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 122. The excerpt below is the record exactly as published.
Souffied Squash—Take medium-sized Hubbard squash, remove seeds and stringy portion, and pare. Place in steamer and cook over boiling A Calendar of Dinners water for 30 minutes. Mash and season with Crisco, salt and pepper to taste. To 2 cups of the mashed squash, add gradually 1 cup cream, when blended, yolks of 2 well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.