Stuffed Squash
From Council cook book, 1908
If any sauce is left, add cream and pour over squash when serving.
Presented as published in 1908. 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
694Calories
35 gProtein
49 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein35 g
Carbohydrates49 g
Fiber1.5 g
Sugars0.7 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol285 mg
Sodium730 mg
Potassium211 mg
Calcium744 mg
Iron3.7 mg
Magnesium46 mg
Phosphorus613 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A394 mcg
Vitamin E1.5 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.3 mg
Folate121 mcg
Choline158 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Council cook book (1908), page 25. The excerpt below is the record exactly as published.
Stuffed Squash. Select six good-sized summer squash. Parboil them, scoop out the center when done, and fill with a cream sauce to which has been added some Worces- tershire sauce, one cup of cheese, two ounces of cracker crumbs, and one egg
Cook this with the app: pantry check, scaling, and the assistant.