Stuffed Squash
From High living, 1904
Serve with heated cream sauce.
Presented as published in 1904. 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
717Calories
36 gProtein
49 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein36 g
Carbohydrates49 g
Fiber1.5 g
Sugars0.7 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol291 mg
Sodium767 mg
Potassium215 mg
Calcium783 mg
Iron3.7 mg
Magnesium48 mg
Phosphorus639 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A412 mcg
Vitamin E1.6 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3.3 mg
Folate123 mcg
Choline158 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 24. The excerpt below is the record exactly as published.
STUFFED SQUASH — • Select six summer squash of the same size. Cut off the hard stems and parboil. Cut out a round disk from the stem and scoop out some of the contents. Make a rich cream sauce, add a little Worcester- shire sauce and a cupful of New York Dairy cheese ; cut in dice and add two ounces of cracker crumbs and one egg
Cook this with the app: pantry check, scaling, and the assistant.