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Squash Pudding

Name: Squash Pudding
Yield: 1 servings
Ingredients: Squash,; Melted butter, 2 tablespoons; Milk, 1/4 cup; Eggs, 2; Cream sauce.; Salt, pepper, celery-salt, mace.

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

409Calories

17 gProtein

6 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories409 kcal

Protein17 g

Carbohydrates6.4 g

Fiber0 g

Sugars6.2 g

Total Fat35 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol444 mg

Sodium191 mg

Potassium327 mg

Calcium212 mg

Iron1.8 mg

Magnesium27 mg

Phosphorus328 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A383 mcg

Vitamin E1.7 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate48 mcg

Choline321 mg

Caffeine0 mg

Water188 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 44. The excerpt below is the record exactly as published.

SaUASH PUDDING Squash, Melted butter, 2 tablespoons, Milk, 14 cup. Eggs, 2, Cream sauce. Salt, pepper, celery-salt, mace.

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