vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pie
From Miss Parloa's kitchen companion, 1887
Serves 5
Use a moderate oven.
Presented as published in 1887. 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
415Calories
16 gProtein
64 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein16 g
Carbohydrates64 g
Fiber5.5 g
Sugars58 g
Total Fat15 g
Saturated Fat6.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol184 mg
Sodium1089 mg
Potassium1053 mg
Calcium397 mg
Iron1.8 mg
Magnesium79 mg
Phosphorus418 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C64 mg
Vitamin A165 mcg
Vitamin E0.9 mg
Vitamin K7.2 mcg
Vitamin B60.7 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.5 mg
Folate88 mcg
Choline178 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 310. The excerpt below is the record exactly as published.
Squash Pie. The materials needed for two large pies are five cup- fulg of stewed and strained squash, five cupfuls of milk, PIES. 598 one table-spoonful of butter, one heaping cupful of sugar, two teaspoonfuls of salt, the grated rind of a lemon, a piece of stick cinnamon about five inches long, four eggs, and about one-third of a nutmeg, grated
Cook this with the app: pantry check, scaling, and the assistant.