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Squash Cakes

Name: Squash Cakes
Yield: 3 servings
Ingredients: Sieve 21% cupfuls of cooked squash; add a pint of milk; 2 eggs; a pint of flour; 1 teaspoonful of sugar; 2 teaspoonfuls of baking powder; and a little salt

From The Ideal cook book, 1899

Serves 3

Presented as published in 1899. 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

484Calories

21 gProtein

80 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein21 g

Carbohydrates80 g

Fiber2.4 g

Sugars12 g

Total Fat9.9 g

Saturated Fat4.1 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol143 mg

Sodium867 mg

Potassium765 mg

Calcium440 mg

Iron6.5 mg

Magnesium71 mg

Phosphorus432 mg

Zinc2.1 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D2.2 mcg

Vitamin C6.9 mg

Vitamin A122 mcg

Vitamin E0.7 mg

Vitamin K7.9 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.5 mg

Folate164 mcg

Choline144 mg

Caffeine0 mg

Water353 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 93. The excerpt below is the record exactly as published.

Squash Cakes—Ingredients—Sieve 21% cupfuls of cooked squash ; add a pint of milk, 2 eggs, a pint of flour, 1 teaspoonful of sugar, 2 teaspoonfuls of baking powder, and a little salt

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