vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pie
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
438Calories
16 gProtein
67 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein16 g
Carbohydrates67 g
Fiber1.9 g
Sugars66 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol215 mg
Sodium167 mg
Potassium877 mg
Calcium354 mg
Iron1.5 mg
Magnesium64 mg
Phosphorus409 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C29 mg
Vitamin A175 mcg
Vitamin E0.8 mg
Vitamin K5.2 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate72 mcg
Choline202 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 74. The excerpt below is the record exactly as published.
Squash Pie Please try my pie and tell me how you like it. One and one-half cups sifted squash, two eggs, one-half cup sugar, pinch salt and a little nutmeg, one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.