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Squash Pie

Name: Squash Pie
Yield: 2 servings
Ingredients: 2 cups stewed squash; 1 tablespoon melted Crisco; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 1/2 cup sugar; 1 teaspoon ginger; 2 eggs; 2 cups milk

From A calendar of dinners, with 615 recipes, 1913

Serves 2

A silver knife should come out clean when done.

Presented as published in 1913. 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

515Calories

17 gProtein

70 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories515 kcal

Protein17 g

Carbohydrates70 g

Fiber2.7 g

Sugars67 g

Total Fat21 g

Saturated Fat6.2 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol215 mg

Sodium460 mg

Potassium1031 mg

Calcium366 mg

Iron1.7 mg

Magnesium74 mg

Phosphorus431 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.3 mcg

Vitamin C38 mg

Vitamin A181 mcg

Vitamin E0.9 mg

Vitamin K7 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.4 mg

Folate89 mcg

Choline206 mg

Caffeine0 mg

Water467 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 141. The excerpt below is the record exactly as published.

Squash Pie Coffee *Squash Pie—2 cups stewed squash, 1 tablespoon melted Crisco, 4 tea- spoon salt, }4 teaspoon cinnamon, 24 cup sugar; 1 teaspoon ginger, 2 eggs, and 2 cups milk

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