vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pie
From The national course in home economics, 1917
Serves 4
Ensure to grate the nutmeg.
Presented as published in 1917. 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
532Calories
15 gProtein
97 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein15 g
Carbohydrates97 g
Fiber3.6 g
Sugars91 g
Total Fat11 g
Saturated Fat5.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol247 mg
Sodium163 mg
Potassium1018 mg
Calcium302 mg
Iron2.7 mg
Magnesium76 mg
Phosphorus348 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.4 mcg
Vitamin C41 mg
Vitamin A163 mcg
Vitamin E1 mg
Vitamin K7.6 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.5 mg
Folate102 mcg
Choline224 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 151. The excerpt below is the record exactly as published.
SQUASH PIE. Add two cups of milk to four and one-quarter cups of sifted squash. Use five eggs, one and one-half cups of brown sugar and one-half of a nutmeg, grated, with a teaspoonful of cinnamon; salt to taste
Cook this with the app: pantry check, scaling, and the assistant.