Squash Souffle

Name: Squash Souffle
Ingredients: 2 lbs. small yellow squash; 1 tablespoon onion, chopped; 1/2 teaspoon salt; 2 eggs beaten; 1/4 lb. sharp cheddar cheese, grated; 1/2 cup cracker crumbs; 1/4 stick butter; Paprika; Black pepper

From Recipes from our hearth, 1960

Yield: 6 servings.

Presented as published in 1960. 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

1029Calories

53 gProtein

91 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1029 kcal

Protein53 g

Carbohydrates91 g

Fiber10 g

Sugars1.3 g

Total Fat73 g

Saturated Fat25 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.7 g

Omega-30.2 g

Cholesterol552 mg

Sodium2063 mg

Potassium2306 mg

Calcium1084 mg

Iron5.9 mg

Magnesium210 mg

Phosphorus1064 mg

Zinc7.7 mg

Copper0.8 mg

Manganese2.8 mg

Vitamin D2 mcg

Vitamin C155 mg

Vitamin A518 mcg

Vitamin E2.1 mg

Vitamin K3.2 mcg

Vitamin B60.3 mg

Vitamin B122.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)3.4 mg

Folate477 mcg

Choline306 mg

Caffeine0 mg

Water988 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 50. The excerpt below is the record exactly as published.

SQUASH SOUFFLE 2 los. small yellow squash 1 Tbsp. onion, chopped yee tsp. salt 2 eggs beaten 1/4 lb. sharp cheddar cheese, grated 1/2 cup cracker crumbs 1/4 stick butter Paprika Black pepper

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