Squash Pie

Ingredients

• Squash one large pint
• sugar two cups
• milk one quart
• butter two tablespoons
• cracker three tablespoons
• eggs four
• ginger one teaspoon
• extract of lemon one teaspoon
• salt one teaspoon

Method

1. 1

   Peel the squash, steam it soft, and strain it.

2. 2

   To a large pint, add sugar, spice, salt and cracker crumbs, the latter rolled fine.

3. 3

   Boil the milk, and melt the butter in it.

4. 4

   Pour this gradually over the squash, stirring all the time.

5. 5

   When thoroughly mixed add the eggs well beaten.

6. 6

   Bake in deep plates, with a nice under crust.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 67. The excerpt below is the record exactly as published.

SQUASH PIE. Mrs. M. J. Braiden, Rochelle, 111. Squash one large pint, sugar two cups, milk one quart, butter two tablespoons, cracker three table- spoons, eggs four, ginger one teaspoon, extract of lemon one teaspoon, salt one teaspoon

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