vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pie (1)
From Mary Jane's cook book, 1916
Serves 2
A. D. B., Brookline.
Presented as published in 1916. 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
590Calories
13 gProtein
116 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein13 g
Carbohydrates116 g
Fiber2 g
Sugars115 g
Total Fat11 g
Saturated Fat5.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol122 mg
Sodium4981 mg
Potassium703 mg
Calcium348 mg
Iron1 mg
Magnesium52 mg
Phosphorus339 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.8 mcg
Vitamin C19 mg
Vitamin A129 mcg
Vitamin E0.6 mg
Vitamin K3.9 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate44 mcg
Choline125 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 105. The excerpt below is the record exactly as published.
SQUASH PIE (1). Squash, 1 eup. Cinnamon, 1 teaspoon. Egg, 1. Salt, a pinch. Sugar, 1 cup. Milk, 1 pint.
Cook this with the app: pantry check, scaling, and the assistant.