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Squash Muffins

Name: Squash Muffins
Yield: 2 servings
Ingredients: 2 cupfuls flour; 2 tablespoonfuls sugar; 5 teaspoonfuls baking powder; 1 egg; 1 teaspoonful salt; V2 cupful cooked squash; 2 tablespoonfuls molasses; 1 cupful milk; 2 tablespoonfuls melted butter

From The farm cook & rule book, 1923

Serves 2

Presented as published in 1923. 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

751Calories

18 gProtein

135 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein18 g

Carbohydrates135 g

Fiber0.7 g

Sugars35 g

Total Fat17 g

Saturated Fat9.1 g

Monounsaturated Fat4 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol44 mg

Sodium2533 mg

Potassium770 mg

Calcium882 mg

Iron9.5 mg

Magnesium109 mg

Phosphorus525 mg

Zinc1.6 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D1.2 mcg

Vitamin C2.1 mg

Vitamin A136 mcg

Vitamin E0.4 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)9 mg

Folate205 mcg

Choline32 mg

Caffeine0 mg

Water180 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 12. The excerpt below is the record exactly as published.

Squash Muffins 2 cupfuls flour 2 tablespoonfuls sugar 5 teaspoonfuls baking powder 1 egg 1 teaspoonful salt V2 cupful cooked squash 2 tablespoonfuls molasses 1 cupful milk 2 tablespoonfuls melted butter

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