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Squash Cakes
From The new practical housekeeping, 1890
Serves 4
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
178Calories
10 gProtein
16 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein10 g
Carbohydrates16 g
Fiber0.6 g
Sugars10 g
Total Fat8.4 g
Saturated Fat4.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol115 mg
Sodium341 mg
Potassium465 mg
Calcium379 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus311 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C9.6 mg
Vitamin A104 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate38 mcg
Choline110 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 4 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.
Squash Cakes, — One cup cooked and sifted squash, ifcwo eggs, one and a half pints milk, little salt, flour to make good batter, and two heaping teaspoons baicing powder. Or take one pint flour, scant pint milk, two eggs
Cook this with the app: pantry check, scaling, and the assistant.