vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Squash Fritters

Name: Squash Fritters
Yield: 1 servings
Ingredients: a coffee-cupful of grated squash; half a pint of new milk or cream; the yolks of two eggs; a little salt and pepper

From Harper's cook book encyclopædia, 1902

Serves 1

If they taste too much of squash, add more milk and flour.

Presented as published in 1902. 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

983Calories

18 gProtein

11 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories983 kcal

Protein18 g

Carbohydrates11 g

Fiber0.3 g

Sugars0.9 g

Total Fat96 g

Saturated Fat53 g

Monounsaturated Fat22 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol623 mg

Sodium193 mg

Potassium440 mg

Calcium209 mg

Iron1.8 mg

Magnesium31 mg

Phosphorus346 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C4.3 mg

Vitamin A163 mcg

Vitamin E1.1 mg

Vitamin K6.9 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate54 mcg

Choline296 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 179. The excerpt below is the record exactly as published.

Squash Fritters.— Grate the pared squash, leaving out all the seeds ; to every coffee-cupful add half a pint of new milk or cream, the yolks of two eggs, flour enough to make it as stiff as corn fritters, a little salt and pepper

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