vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pudding
From Boston Cooking-School 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
128Calories
4 gProtein
24 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein3.8 g
Carbohydrates24 g
Fiber1 g
Sugars23 g
Total Fat2.8 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.7 mg
Sodium422 mg
Potassium368 mg
Calcium114 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus118 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C16 mg
Vitamin A35 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate27 mcg
Choline21 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 225. The excerpt below is the record exactly as published.
SQUASH PUDDING 2% cups steamed and strained 1 teaspoon salt squash . 34 teaspoon cinnamon Y% cup sugar 2 eggs, slightly beaten 214 cups milk
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