Hubbard Squash Pie
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
This is for one pie.
Presented as published in 1895. 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
971Calories
11 gProtein
221 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories971 kcal
Protein11 g
Carbohydrates221 g
Fiber3 g
Sugars217 g
Total Fat9.7 g
Saturated Fat5.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol29 mg
Sodium2433 mg
Potassium978 mg
Calcium342 mg
Iron1 mg
Magnesium73 mg
Phosphorus337 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C38 mg
Vitamin A101 mcg
Vitamin E0.4 mg
Vitamin K6.7 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate67 mcg
Choline59 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 54. The excerpt below is the record exactly as published.
Hubbard Squash Pie. I large coffee cup new i large coffee cup squash milk I teaspoon salt 1 large coffee cup of 2 or ]/^ nutmeg 3 beaten eggs filled up J^ cup sugar with cream i teaspoon Jamaica ginger
Cook this with the app: pantry check, scaling, and the assistant.