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Squash Batter
From The new practical housekeeping, 1890
Serves 3
Alternatively, use half a pint of cold stewed squash, pumpkin, or apple, rubbed through a colander.
Presented as published in 1890. 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
544Calories
20 gProtein
95 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein20 g
Carbohydrates95 g
Fiber1.7 g
Sugars28 g
Total Fat9.9 g
Saturated Fat4.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol143 mg
Sodium892 mg
Potassium1065 mg
Calcium258 mg
Iron5.9 mg
Magnesium71 mg
Phosphorus377 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D2.2 mcg
Vitamin C25 mg
Vitamin A120 mcg
Vitamin E0.6 mg
Vitamin K4.6 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)6.6 mg
Folate193 mcg
Choline137 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 288. The excerpt below is the record exactly as published.
one pint flour, scant pint milk, two eggs, teaspoon each salt and cream tartar, half as much soda, four tablespoons sugar, two cups sifted squash
Cook this with the app: pantry check, scaling, and the assistant.