vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pie
From The household cook book, 1902
Serves 8
Presented as published in 1902. 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
12Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.7 g
Carbohydrates2.3 g
Fiber0.6 g
Sugars1.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium148 mg
Calcium8.5 mg
Iron0.2 mg
Magnesium9.6 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A5.6 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline3.8 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 240. The excerpt below is the record exactly as published.
SQUASH PIE. — To 1 pint of squash, boiled and passed through a sieve or colander, add 3 eggs, 1 heaping teaspoon corn^starch, 1 teaspoon vanilla, and milk to make it soft; sweeten to taste
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