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Squash Griddle Cakes

Name: Squash Griddle Cakes
Yield: 6 servings
Ingredients: One cup squash; two eggs; one and a half pints milk; salt to flavor; flour to make it of a consistency for frying

From The new home cook book, 1896

Serves 6

Presented as published in 1896. 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

118Calories

7 gProtein

10 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories118 kcal

Protein7 g

Carbohydrates10 g

Fiber0.4 g

Sugars6.7 g

Total Fat5.6 g

Saturated Fat2.8 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol77 mg

Sodium1687 mg

Potassium310 mg

Calcium167 mg

Iron0.7 mg

Magnesium24 mg

Phosphorus175 mg

Zinc0.9 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C6.4 mg

Vitamin A69 mcg

Vitamin E0.3 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate25 mcg

Choline73 mg

Caffeine0 mg

Water156 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 126. The excerpt below is the record exactly as published.

SQUASH GRIDDLE CAKES. Mrs. Rice. One cup squash, two eggs, one and a half pints milk, salt to flavor, flour to make it of a consistency for frying

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