Squash Pie
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 82. The excerpt below is the record exactly as published.
Squash Pie. — Squash prepared as directed for pumpkin, and flavored with rose water, makes an excellent pie. Or, for each pie desired, take one pint of rich milk or part cream, add one cup of nicely baked mealy squash which has been rubbed through a colander, one third of a cup of sugar, and two well- beaten eggs. Beat all together thoroughly. Bake in a deep pan slowly and carefully until firm. Squash Pie without Eggs. — Bake the squash in the shell; when done, remove with a spoon and mash through a colander. For one pie, take eight tablespoonfuls of the squash, half a cup of sugar, and one and one-third cups of boiling milk. Pour the milk slowly over the squash, beating rapidly meanwhile to make the mixture light. Bake in one crust. Sweet- Apple Custard Pie. — Into one pint of new milk, grate three ripe sweet apples (Golden Sweets are excellent) ; add two well-beaten eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.