vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Souffle
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
388Calories
16 gProtein
20 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein16 g
Carbohydrates20 g
Fiber2.5 g
Sugars17 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol425 mg
Sodium1281 mg
Potassium995 mg
Calcium381 mg
Iron1.7 mg
Magnesium69 mg
Phosphorus467 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.2 mcg
Vitamin C38 mg
Vitamin A322 mcg
Vitamin E1.6 mg
Vitamin K7.9 mcg
Vitamin B60.8 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate115 mcg
Choline340 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 227. The excerpt below is the record exactly as published.
SQUASH SOUFFLE FRESH ROLLS APPLE SAUCE ICED COFFEE Squash Souffle Mix I c cold mashed squash, left from the preceding evening, with the yolks of 2 eggs, i c milk, J^ t salt and i T melted butter
Cook this with the app: pantry check, scaling, and the assistant.