Squash Souffle

Name: Squash Souffle
Ingredients: 2 c. hot steamed squash; 1/2 c. milk; 1 tbsp. brown sugar; 2 eggs; 1 tsp. salt; 1/2 tsp. pepper

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

271Calories

17 gProtein

21 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories271 kcal

Protein17 g

Carbohydrates21 g

Fiber0.3 g

Sugars20 g

Total Fat13 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol387 mg

Sodium2526 mg

Potassium355 mg

Calcium224 mg

Iron2 mg

Magnesium30 mg

Phosphorus323 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate47 mcg

Choline316 mg

Caffeine0 mg

Water184 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 32. The excerpt below is the record exactly as published.

Squash Souffle Ingredients : 2 c. hot steamed squash i^ c. milk i tbsp. brown sugar 2 eggs i tsp. salt \ tsp. pepper Method : Wash squash, add remaining ingredients, eggs beaten separately, and whites folded in last. Place in pan of hot water and bake in moderate oven until firm. 70 LABORATORY MANUAL OF FOODS AND COOKERY Baked Summer Squash Ingredients : 3 c. mashed, cooked squash i egg 2 1 c. bread crumbs i tsp. onion juice \ c. milk | tsp. pepper 6 slices bacon i tsp. salt

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