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Steamed Squash

Name: Steamed Squash
Yield: 2 servings
Ingredients: 1 cupful of squash; 1 teaspoonful of butter; 14 teaspoonful of salt; % teaspoonful of pepper; 1 tablespoonful of cream

From The farm cook & rule book, 1923

Serves 2

Presented as published in 1923. 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

45Calories

2 gProtein

4 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories45 kcal

Protein1.6 g

Carbohydrates4.4 g

Fiber1.4 g

Sugars2.5 g

Total Fat4.7 g

Saturated Fat1.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol13 mg

Sodium296 mg

Potassium310 mg

Calcium24 mg

Iron0.5 mg

Magnesium21 mg

Phosphorus48 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A11 mcg

Vitamin E0.1 mg

Vitamin K4.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.6 mg

Folate33 mcg

Choline7.6 mg

Caffeine0 mg

Water111 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 89. The excerpt below is the record exactly as published.

Steamed Squash Steam or boil squash cut in small pieces. Drain and dry. Mash and put through a sieve or ricer. To every cupful of squash add 1 teaspoonful of butter, 14 teaspoonful of salt, % teaspoonful of pepper and 1 tablespoonful of cream

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