Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pie (2)
From Mary Jane's cook book, 1916
Serves 8
Use same recipe for pumpkin pies, substituting pumpkin for squash.
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
152Calories
9 gProtein
16 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein8.5 g
Carbohydrates16 g
Fiber1.3 g
Sugars15 g
Total Fat6.5 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol108 mg
Sodium1297 mg
Potassium513 mg
Calcium182 mg
Iron0.9 mg
Magnesium37 mg
Phosphorus215 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C19 mg
Vitamin A90 mcg
Vitamin E0.5 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate44 mcg
Choline103 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 8 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 (2). Squash, 1 quart. Ginger, y2 teaspoon. Milk, 1 quart. Mace, y± teaspoon. Eggs, 4. Salt, a pinch. Sugar, 4 tablespoons. Steam squash, drain thoroughly and mash through a strainer, add remaining ingredients in order given, beating eggs well. Line pie plates with a good paste and fill. Bake in a slow oven. Enough for 2 pies. Use same recipe for pumpkin pies, substituting pumpkin for squash. RAISIN PIE. Cream (or rich milk), 1 cup. Flour, 1 teaspoon. Sugar, 1 cup. Cinnamon, 1 teaspoon. Seeded raisins, 1 cup. Salt, a pinch. Mix all ingredients, simmering raisins in a little water till ten- der, before adding. Mrs. T. A., Medford. CRANBERRY-RAISIN PIE. Chopped cranberries, 1 cup. Chopped raisins, y% cup. Sugar, 1 cup. Salt, a pinch. Water, y2 cup. Mix all together, put in pie plate lined with crust, sprinkle over a little flour and bake. May be used either with or without meringue. PIES. 231 BOILED CIDER PIE (1). Cider, 4 cups. Egg, 1. Sugar, 1 cup. Lemon, 1. Cornstiiivh. -'5 tablespoons. Cold water, 2 teaspoons. Bring cider and sugar to a boil. Stir in cornstarch dissolved in well-beaten egg and cold water. Cook until thick, flavor with the juice of the lemon. Fill a pie plate lined with pastry and bake. When almost done, cover with meringue and brown quickly. BOILED CIDER PIE (2). Large crackers, 2. Salt, 1 teaspoon. Molasses, 1 cup. Cinnamon, 2 teaspoons. Eggs, 2. Nutmeg, 1 teaspoon. Boiled cider, 1 cup. Mace, 1 teaspoon. C
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