vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Summer Squash Patties
From The new practical housekeeping, 1890
Serves 1
These taste like egg-plant.
Presented as published in 1890. 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
147Calories
13 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein13 g
Carbohydrates1.6 g
Fiber0.3 g
Sugars0.9 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium204 mg
Calcium60 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus208 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C4.3 mg
Vitamin A163 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate54 mcg
Choline296 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 529. The excerpt below is the record exactly as published.
Take a tender one, cut in slices, skin and all, dip in water then in flour, or single-bread or dip in batter, and fry in hot lard. These taste like Egg-plant; or tor Squash Patties^ steam till tender, take up and mash to a pulp, let cool a little, sea- son with pepper, salt, butter and add flour until stiff, two eggs and a little sweet milk ; make in little cakes or drop in hot lard and fry brown. Winter Squash, — As shell is often so very hard an easy way is to put a whole squash in a steamer, after washing ofl* outside and let steam half an hour. That softens the shell sufficiently, and it can be cut in strips about the width of two fingers. Place in baking pan, finish as above or rub with a brush dipped in butter and sprinkle with a little salt and sugar. Bake without burning, using greased paper if necesssry, For Squash Cakes, take any cooked squash, mash, and to a pint add one egg, cracker-crumbs till stifl" enough to shape, season with salt
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Cook this with the app: pantry check, scaling, and the assistant.