vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Squash Griddle Cakes

Name: Squash Griddle Cakes
Yield: 1 servings
Ingredients: One cup sifted squash; one cup boiling milk; one tablespoon sugar; one tablespoon butter; one-half teaspoon salt; one egg; two teaspoons baking powder; one cup of flour

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

619Calories

23 gProtein

120 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein23 g

Carbohydrates120 g

Fiber2.5 g

Sugars18 g

Total Fat18 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol217 mg

Sodium2186 mg

Potassium833 mg

Calcium610 mg

Iron9.7 mg

Magnesium80 mg

Phosphorus517 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D1 mcg

Vitamin C38 mg

Vitamin A102 mcg

Vitamin E0.8 mg

Vitamin K6.9 mcg

Vitamin B60.7 mg

Vitamin B120.4 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)9.6 mg

Folate289 mcg

Choline162 mg

Caffeine0 mg

Water266 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 17. The excerpt below is the record exactly as published.

Squash Griddle Cakes can be made the same as above using one-half pint sifted squash in place of the apple. Squash Griddle Cakes One cup sifted squash, one cup boiling milk, one tablespoon sugar, one tablespoon butter, one-half teaspoon salt, one egg, two teaspoons baking powder and one cup of flour

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