Squash Pie
From Aunt Sammy's radio recipes, 1926
This recipe can be used for either squash or pumpkin pie.
Presented as published in 1926. 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
790Calories
12 gProtein
175 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories790 kcal
Protein12 g
Carbohydrates175 g
Fiber3.7 g
Sugars171 g
Total Fat20 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol61 mg
Sodium1315 mg
Potassium1134 mg
Calcium357 mg
Iron1.3 mg
Magnesium82 mg
Phosphorus360 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C48 mg
Vitamin A107 mcg
Vitamin E0.5 mg
Vitamin K8.5 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate83 mcg
Choline62 mg
Caffeine0 mg
Water483 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 8. The excerpt below is the record exactly as published.
SQUASH PIE This recipe can be used for The ingredients are : 1}4 cups squash, thoroughly- cooked (canned squash may be used) . 1 cup milk, 3^ cup sugar. 1 teaspoon cinnamon. either squash or pumpkin pie. }/2 teaspoon salt. }/2 teaspoon allspice. 3^ teaspoon mace. 2 eggs. 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.