Stuffed Squash
From Anson County cook book, 1928
Hard-boiled eggs or minced ham may be added.
Presented as published in 1928. 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
186Calories
6 gProtein
30 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein6.4 g
Carbohydrates30 g
Fiber8.9 g
Sugars6.6 g
Total Fat6.9 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol11 mg
Sodium131 mg
Potassium584 mg
Calcium146 mg
Iron2.8 mg
Magnesium60 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0.1 mcg
Vitamin C11 mg
Vitamin A8.5 mcg
Vitamin E0.4 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate33 mcg
Choline20 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 18. The excerpt below is the record exactly as published.
STUFFED SQUASH Scoop out inside of 6 medium sized squashes, saving shells to be stuffed. Boil inside until tender in salt water, drain and add bread crumbs, salt, pepper and 1 minced onion. Stuff shells with mixture, sprinkle with bread crumbs and put slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.