Squash Cakes

Name: Squash Cakes
Ingredients: One pint of flour; nearly a pint of milk; two eggs; one teaspoonful of cream of tartar; half as much soda; four tablespoonfuls of sugar; one teaspoonful of salt; two cupfuls of sifted squash

From Ransom's family receipt book, 1886, 1886

This gives a thin batter. If the cakes are liked thick, a little more flour may be used.

Presented as published in 1886. 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

1631Calories

61 gProtein

285 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1631 kcal

Protein61 g

Carbohydrates285 g

Fiber5 g

Sugars84 g

Total Fat30 g

Saturated Fat12 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol430 mg

Sodium2677 mg

Potassium3194 mg

Calcium773 mg

Iron18 mg

Magnesium214 mg

Phosphorus1132 mg

Zinc6.5 mg

Copper0.7 mg

Manganese2.7 mg

Vitamin D6.7 mcg

Vitamin C76 mg

Vitamin A361 mcg

Vitamin E1.8 mg

Vitamin K14 mcg

Vitamin B61.6 mg

Vitamin B123.5 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.9 mg

Niacin (B3)20 mg

Folate579 mcg

Choline411 mg

Caffeine0 mg

Water956 g

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 13. The excerpt below is the record exactly as published.

One pint of flour, nearly a pint of milk, two eggs, one teaspoonful of cream of tartar, half as much soda, four tablespoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash

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