Squash Biscuits
From The practical cookbook, 1917
Presented as published in 1917. 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
2089Calories
3 gProtein
20 gCarbs
227 gFat
Full nutrition (33 nutrients)
Calories2089 kcal
Protein2.7 g
Carbohydrates20 g
Fiber2.5 g
Sugars17 g
Total Fat227 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2338 mg
Potassium590 mg
Calcium35 mg
Iron0.8 mg
Magnesium38 mg
Phosphorus85 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K6.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate65 mcg
Choline15 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 56. The excerpt below is the record exactly as published.
Squash Biscuits c. sifted squash i tsp. salt lb. shortening ^ yeast cake tb, sugar Flour
Cook this with the app: pantry check, scaling, and the assistant.