Squash
From Domestic science (1914 text-book), 1914
Baked or steamed squash is a typical dinner dish.
Presented as published in 1914. 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
774Calories
0 gProtein
200 gCarbs
4 gFat
Full nutrition (16 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat4.3 g
Cholesterol10 mg
Sodium2.5 mg
Potassium4.9 mg
Calcium2.6 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.8 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 13. The excerpt below is the record exactly as published.
Squash Materials used: Squash, medium-sized i tp butter for Qach piece I c sugar for each piece salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.