Tuna Fish and Squash

Name: Tuna Fish and Squash
Ingredients: a can of tuna-fish; a cup of Italian sauce; six boiled summer squash; cover with crumbs

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

685Calories

45 gProtein

99 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories685 kcal

Protein45 g

Carbohydrates99 g

Fiber9.5 g

Sugars21 g

Total Fat11 g

Saturated Fat2.1 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol56 mg

Sodium1179 mg

Potassium1281 mg

Calcium293 mg

Iron9.6 mg

Magnesium125 mg

Phosphorus460 mg

Zinc3 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D1.7 mcg

Vitamin C5.1 mg

Vitamin A85 mcg

Vitamin E6.3 mg

Vitamin K43 mcg

Vitamin B61 mg

Vitamin B124 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)31 mg

Folate149 mcg

Choline51 mg

Caffeine0 mg

Water344 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 18. The excerpt below is the record exactly as published.

TUNA FISH AND SQUASH Mix the contents of a can of tuna-fish, broken in bits, with a cup of Italian sauce (No. 132), and heat. Remove the stems and part of the seed from six boiled summer squash. Stuff with the fish, cover with crumbs

Cook this with the app: pantry check, scaling, and the assistant.