vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Summer Squash
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium33 mg
Calcium1.9 mg
Iron0 mg
Magnesium2.1 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline0.8 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 53. The excerpt below is the record exactly as published.
Summer Squash — Pare the outer rind, re- move the seeds, quarter, and lay in ice water 10 minutes; put into boiling water, a little salt, and cook until tender; press all the water from them. Mash smooth, season with butter
Cook this with the app: pantry check, scaling, and the assistant.