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
530Calories
12 gProtein
108 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein12 g
Carbohydrates108 g
Fiber2.5 g
Sugars106 g
Total Fat7.9 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium112 mg
Potassium694 mg
Calcium77 mg
Iron2.1 mg
Magnesium48 mg
Phosphorus234 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C38 mg
Vitamin A142 mcg
Vitamin E1.1 mg
Vitamin K7 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate100 mcg
Choline236 mg
Caffeine0 mg
Water270 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 70. The excerpt below is the record exactly as published.
Squash Pie One pint of squash when sifted, one cup of sugar, a little salt, nutmeg and ginger beaten together; add three beaten eggs and one pint scalded milk
Cook this with the app: pantry check, scaling, and the assistant.