vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Fritters
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
91Calories
7 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein6.5 g
Carbohydrates7.1 g
Fiber1.2 g
Sugars5.5 g
Total Fat4.5 g
Saturated Fat2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol100 mg
Sodium762 mg
Potassium421 mg
Calcium171 mg
Iron1 mg
Magnesium30 mg
Phosphorus178 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C19 mg
Vitamin A71 mcg
Vitamin E0.4 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate44 mcg
Choline92 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 56. The excerpt below is the record exactly as published.
SQUASH FRITTERS— To two cups of mashed dry winter squash add one cup of milk, two well beaten eggs, one teaspoon of salt, a little pepper and one heaping teaspoon of baking pow- d
Cook this with the app: pantry check, scaling, and the assistant.