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Squash Puff
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. 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
678Calories
33 gProtein
19 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein33 g
Carbohydrates19 g
Fiber2.9 g
Sugars6.7 g
Total Fat53 g
Saturated Fat15 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol65 mg
Sodium557 mg
Potassium541 mg
Calcium121 mg
Iron1.5 mg
Magnesium39 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C8.3 mg
Vitamin A224 mcg
Vitamin E6.6 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.5 mg
Folate31 mcg
Choline37 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from The Rural cook book (1907), page 90. The excerpt below is the record exactly as published.
Squash Puff. — Press dry cooked squash through a sieve; to a half pint add two tablespoons of melted butter, quarter of a cup of milk, seasoning of salt and pepper, and two beaten egg yolks. . Mix thoroughly, fold in two beaten egg whites, and turn into a buttered mold, set in a pan of hot water and bake in the oven until the center is firm. Serve turned from (he mold and accompanied by a rich cream sauce made from one tablespoon each of flour and butter with a cup of scalded cream or rich milk
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