Squash Soufflé

Name: Squash Soufflé
Ingredients: One cup white sauce; one cup mashed squash; three eggs; one teaspoon salt

From Dainty recipes, 1950

Presented as published in 1950. 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

421Calories

31 gProtein

28 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories421 kcal

Protein31 g

Carbohydrates28 g

Fiber2.7 g

Sugars18 g

Total Fat21 g

Saturated Fat8.6 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol577 mg

Sodium2986 mg

Potassium1191 mg

Calcium429 mg

Iron4 mg

Magnesium85 mg

Phosphorus643 mg

Zinc3.7 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C38 mg

Vitamin A461 mcg

Vitamin E2 mg

Vitamin K7.7 mcg

Vitamin B60.8 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2 mg

Folate159 mcg

Choline456 mg

Caffeine0 mg

Water526 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 6. The excerpt below is the record exactly as published.

SQUASH SOUFFLE One cup white sauce; one cup mashed squash; three eggs; one teaspoon salt

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