vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Squash Pie

Name: Squash Pie
Yield: 2 servings
Ingredients: Mix two cups of stewed and sifted squash; 2 cups of milk; 1 cup of sugar; 1 teaspoon of salt; 2 eggs; 144 teaspoon of cinnamon; and cloves

From Magnet users cook book, 1920

Serves 2

Recipe from Mrs. Harvey W. Purdy, Six Mile Road, N. S.

Presented as published in 1920. 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

645Calories

17 gProtein

121 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories645 kcal

Protein17 g

Carbohydrates121 g

Fiber3.2 g

Sugars117 g

Total Fat13 g

Saturated Fat6.2 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol215 mg

Sodium1339 mg

Potassium1039 mg

Calcium377 mg

Iron1.9 mg

Magnesium77 mg

Phosphorus432 mg

Zinc2.4 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D3.3 mcg

Vitamin C38 mg

Vitamin A181 mcg

Vitamin E1 mg

Vitamin K8.6 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

Water466 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 22. The excerpt below is the record exactly as published.

SQUASH PIE. Mix two cups of stewed and sifted squash, 2 cups of milk, 1 cup of sugar, 1 teaspoon of salt, 2 eggs, 144 teaspoon of cinnamon and cloves

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