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Squash Soup

Name: Squash Soup
Yield: 3 servings
Ingredients: 2 cups cooked and strained squash; 3 tablespoons flour; 4 cups milk; salt; cayenne; 2 slices onion; | cup cream; bit of bay leaf; 3 tablespoons butter; 1 teaspoon Liebig's beef extract

From Lowney's cook book, 1907

Serves 3

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

426Calories

15 gProtein

37 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories426 kcal

Protein15 g

Carbohydrates37 g

Fiber3.4 g

Sugars23 g

Total Fat36 g

Saturated Fat14 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol111 mg

Sodium140 mg

Potassium1080 mg

Calcium474 mg

Iron1.3 mg

Magnesium79 mg

Phosphorus448 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D3.1 mcg

Vitamin C33 mg

Vitamin A119 mcg

Vitamin E0.4 mg

Vitamin K5.8 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.7 mg

Folate75 mcg

Choline74 mg

Caffeine0 mg

Water544 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 18. The excerpt below is the record exactly as published.

Squash Soup 2 cups cooked and strained squash 3 tablespoons flour 4 cups milk salt and cayenne 2 slices onion | cup cream bit of bay leaf 2 tablespoons butter 3 tablespoons butter 1 teaspoon Liebig's beef extract

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