Squash Fritters

Name: Squash Fritters
Ingredients: One pint sifted squash; one quart milk; three eggs; one teaspoon soda; salt; enough flour to make little stiffer batter than for common fritters

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

871Calories

56 gProtein

61 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories871 kcal

Protein56 g

Carbohydrates61 g

Fiber4.9 g

Sugars57 g

Total Fat46 g

Saturated Fat23 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.3 g

Omega-30.2 g

Cholesterol675 mg

Sodium592 mg

Potassium2847 mg

Calcium1350 mg

Iron4.2 mg

Magnesium210 mg

Phosphorus1452 mg

Zinc7.3 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D12 mcg

Vitamin C76 mg

Vitamin A597 mcg

Vitamin E2.6 mg

Vitamin K14 mcg

Vitamin B61.8 mg

Vitamin B126.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.7 mg

Niacin (B3)3.3 mg

Folate201 mcg

Choline645 mg

Caffeine0 mg

Water1398 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 4. The excerpt below is the record exactly as published.

Squash Fritters. One pint sifted squash, one quart milk, three eggs, one teaspoon soda, salt, enough flour to make little stiffer batter than for common fritters

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