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Squash Pie

Name: Squash Pie
Yield: 8 servings
Cuisine: American
Ingredients: Boil one Hubbard squash with peeling.; Take one teacup of it while hot; one tablespoon of rolled cracker; a little cinnamon; allspice; one pint of milk; two eggs well beaten

From The New century cook book, 1899

Serves 8

Recipe attributed to Mrs. F. P. Richards.

Presented as published in 1899. 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

67Calories

4 gProtein

5 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories67 kcal

Protein4.1 g

Carbohydrates5.2 g

Fiber0.8 g

Sugars3.8 g

Total Fat3.5 g

Saturated Fat1.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol54 mg

Sodium49 mg

Potassium197 mg

Calcium94 mg

Iron0.4 mg

Magnesium15 mg

Phosphorus100 mg

Zinc0.5 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.8 mcg

Vitamin C5.2 mg

Vitamin A45 mcg

Vitamin E0.2 mg

Vitamin K1.8 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate15 mcg

Choline50 mg

Caffeine0 mg

Water93 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 114. The excerpt below is the record exactly as published.

Squash Pie. Boil one Hubbard squash with peeling. Scrape it from the rind; take one teacup of it while hot and stir with it one table- spoon of rolled cracker, a little cinnamon, allspice, butter and sugar, one pint of milk, two eggs well beaten

Cook this with the app: pantry check, scaling, and the assistant.