Squash Pie
From Purity flour cookbook, 1917
This will make 2 deep pies or 3 shallow ones.
Presented as published in 1917. 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
2151Calories
35 gProtein
276 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories2151 kcal
Protein35 g
Carbohydrates276 g
Fiber8.1 g
Sugars255 g
Total Fat109 g
Saturated Fat62 g
Monounsaturated Fat22 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol329 mg
Sodium2809 mg
Potassium2703 mg
Calcium1141 mg
Iron2.3 mg
Magnesium193 mg
Phosphorus1066 mg
Zinc5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D7 mcg
Vitamin C130 mg
Vitamin A280 mcg
Vitamin E1.1 mg
Vitamin K19 mcg
Vitamin B61.6 mg
Vitamin B123.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.7 mg
Niacin (B3)3.3 mg
Folate143 mcg
Choline168 mg
Caffeine0 mg
Water1301 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 18. The excerpt below is the record exactly as published.
SQUASH PIE Pare squash, cut into pieces, steam until soft, rub through a coarse sieve. 2 cups squash, i cup sugar. Juice and grated rind of i lemon. J nutmeg grated, i tablespoon ginger. i tablespoon cinnamon. i teaspoon salt. i cup cream. 2 eggs. li pints milk. Mix squash, sugar and spices with the cream. Beat eggs and add to the milk. Combine the mixtures. Line a dish with pastry and fill with the mixture. make 2 deep pies or 3 shallow ones. Bake until the filling is set. This will RAISIN PIE 3 package seeded raisins. IJ cups water. 1 cup sugar
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